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(L                              

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(Lig                            

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(Light                          

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(Light f                        

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00:00:01,001 --> 00:00:01,034
(Light flo                      

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(Light flour                    

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(Light flouris                  

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(Light flourish)                

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  (Outdoor din)                 

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 (Bird squawks)                 

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   (Light upbeat jazz)          

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♪                               

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00:00:16,249 --> 00:00:18,918
  Mena Massoud: In a desert of  
sequins,                        

14
00:00:19,019 --> 00:00:20,487
flashing lights, casinos,       

15
00:00:20,587 --> 00:00:22,889
 prime rib, and Hunter Thompson 
  impersonators hoping          

16
00:00:22,989 --> 00:00:26,393
   for the ether to take hold,  
   one thing is true.           

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00:00:26,493 --> 00:00:29,229
   Vegas don't                  
   have much history.           

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00:00:29,329 --> 00:00:31,765
 (Blast)                        

19
00:00:31,865 --> 00:00:35,435
I mean, we're always saying what
happens here stays here,        

20
00:00:35,535 --> 00:00:39,105
so stories often fade to        
  glimmers of nothing.          

21
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   I'm telling ya, things get   
  weird out here in the desert. 

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00:00:43,977 --> 00:00:48,048
   (Lively band music)          

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   Which is too bad, cause the  
   story I want to tell is the  

24
00:00:51,017 --> 00:00:55,355
story of a city famed for       
  excess that's always in flux. 

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Transient, yes, but where       
   there's a small mighty and   

26
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   delicious plant-based scene  
 that takes its visitors        

27
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 to unexpected heights.         

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♪                               

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  Some say Vegas is the world's 
  fanciest food court,          

30
00:01:10,403 --> 00:01:12,205
 but there's no                 
   denying it's a hub           

31
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  for high-end                  
   culinary enterprise          

32
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stuffed with celeb chefs        
   and Michelin stars           

33
00:01:17,377 --> 00:01:20,146
 these spot for tourists        
 to overindulge.                

34
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 Not to be outdone, the         
 plant-based community has risen

35
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  to the challenge of providing 
   over-the-top hangover food,  

36
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   elegant entrees, sumptuous   
desserts, and even, yes,        

37
00:01:31,324 --> 00:01:36,296
vegan beef Wellington to gambler
  and teetotaler alike.         

38
00:01:36,396 --> 00:01:38,264
  I got lucky in Vegas          

39
00:01:38,364 --> 00:01:42,569
 sitting down with the top chefs
 from all over the world        

40
00:01:42,669 --> 00:01:45,305
who've made this culinary       
   capital their home.          

41
00:01:45,405 --> 00:01:48,408
  So get ready for an intimate  
  glimpse into the kitchens and 

42
00:01:48,508 --> 00:01:52,412
  lives of Nevada chefs and the 
  occasional legend, and their  

43
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  stories of the oasis          
 in the desert that is.         

44
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  Vegas, baby!                  

45
00:01:57,884 --> 00:02:00,854
♪                               

46
00:02:00,954 --> 00:02:03,022
I'm Mena Massoud.               

47
00:02:03,123 --> 00:02:06,159
 I'm traveling across the world 
 and eating my way through some 

48
00:02:06,259 --> 00:02:10,964
  of the coolest cities to show 
you how beautiful meals,        

49
00:02:11,064 --> 00:02:14,968
   talented chefs, and          
restaurateurs are making        

50
00:02:15,068 --> 00:02:18,771
   plant-based living           
delicious and attainable.       

51
00:02:18,872 --> 00:02:25,111
  So join me as I show you how  
  the world is Evolving Vegan.  

52
00:02:25,211 --> 00:02:35,121
♪                               

53
00:02:35,221 --> 00:02:39,192
 Any time I get off the plane in
 Vegas, I head straight         

54
00:02:39,292 --> 00:02:40,560
  to The Modern Vegan.          

55
00:02:40,660 --> 00:02:45,064
  A community mainstay for six  
 years and counting, this joint 

56
00:02:45,165 --> 00:02:49,569
 is Vegas on a plate, serving up
   pure over-the-top decadence  

57
00:02:49,669 --> 00:02:53,673
   created by the Modern Vegan  
  herself, Gia Schultz,         

58
00:02:53,773 --> 00:02:56,142
  who specializes in monstrous  
   plant-based dishes inspired  

59
00:02:56,242 --> 00:02:58,845
   by her mom's home cooking.   

60
00:02:58,945 --> 00:03:01,414
 Mena: I had to come and        
support a hometown girl.        

61
00:03:01,514 --> 00:03:02,415
  You're from Toronto.          

62
00:03:02,515 --> 00:03:03,816
  I am.                         

63
00:03:03,917 --> 00:03:06,085
   So you're a Canadian, moved  
  to Vegas, and opened          

64
00:03:06,186 --> 00:03:07,554
 up this place.                 

65
00:03:07,654 --> 00:03:08,721
 Yup, that's what I did.        

66
00:03:08,821 --> 00:03:10,190
What are we making today?       

67
00:03:10,290 --> 00:03:12,625
  So today we're going to make  
  our posh chicken and waffles. 

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00:03:12,725 --> 00:03:13,626
  It's bougie.                  

69
00:03:13,726 --> 00:03:14,627
   Yeah, it's bougie.           

70
00:03:14,727 --> 00:03:16,629
There's a little                
   bit of extra there.          

71
00:03:16,729 --> 00:03:17,897
  Yes.                          

72
00:03:17,997 --> 00:03:20,233
  All right, let's get started. 
 What's the first step?         

73
00:03:20,333 --> 00:03:21,935
  So let's make                 
   our waffles first.           

74
00:03:22,035 --> 00:03:24,904
   Mena: We start by mixing up  
 flour and secret spices        

75
00:03:25,004 --> 00:03:26,306
with some                       
 not-so-secret soy milk.        

76
00:03:26,406 --> 00:03:27,707
   So we'll whisk this up till  

77
00:03:27,807 --> 00:03:28,708
  it's nice and smooth.         

78
00:03:28,808 --> 00:03:29,709
   All right.                   

79
00:03:29,809 --> 00:03:30,710
 Here...                        

80
00:03:30,810 --> 00:03:32,078
   Thank you.                   

81
00:03:32,178 --> 00:03:34,147
I was just going to say.        
  I was going to offer.         

82
00:03:34,247 --> 00:03:35,315
 Put some elbow                 
grease in there.                

83
00:03:35,415 --> 00:03:36,316
   Just to...                   

84
00:03:36,416 --> 00:03:37,317
 I was gonna...                 

85
00:03:37,417 --> 00:03:38,318
  I wasn't a gentleman.         

86
00:03:38,418 --> 00:03:39,319
  But I am now.                 

87
00:03:39,419 --> 00:03:40,320
I'm doing it now. Great.        

88
00:03:40,420 --> 00:03:42,288
So then we'll add               
  in some blueberries.          

89
00:03:42,388 --> 00:03:43,289
  Wow.                          

90
00:03:43,389 --> 00:03:45,625
  That's a good amount.         

91
00:03:45,725 --> 00:03:47,360
  Yeah.                         

92
00:03:47,460 --> 00:03:50,830
Mena: Once we get the batter all
   smoothed out, it's straight  

93
00:03:50,930 --> 00:03:52,098
  into the waffle iron.         

94
00:03:52,198 --> 00:03:54,567
You came up with                
all these items.                

95
00:03:54,667 --> 00:03:55,568
  Yes.                          

96
00:03:55,668 --> 00:03:56,569
Where did you...                

97
00:03:56,669 --> 00:03:58,304
I made all these recipes.       

98
00:03:58,404 --> 00:04:01,140
   Where did your love          
  of cooking come from?         

99
00:04:01,241 --> 00:04:02,575
 I always loved cooking.        

100
00:04:02,675 --> 00:04:04,644
   Like, I learned how          
   to cook for my mom.          

101
00:04:04,744 --> 00:04:05,645
  Okay.                         

102
00:04:05,745 --> 00:04:06,746
  Watching her.                 

103
00:04:06,846 --> 00:04:08,548
And prior to going vegan,       

104
00:04:08,648 --> 00:04:11,017
  I would, like, go out         
   to eat all the time          

105
00:04:11,117 --> 00:04:15,121
   and when I went vegan going  
 out to eat became a huge pain. 

106
00:04:15,221 --> 00:04:16,122
 Right.                         

107
00:04:16,222 --> 00:04:17,624
   And the food always sucked.  

108
00:04:17,724 --> 00:04:20,660
  So when I went vegan          
   and I started cooking vegan  

109
00:04:20,760 --> 00:04:23,596
   it tasted just like          
what I'm used to eating.        

110
00:04:23,696 --> 00:04:26,399
So that's when I was like,      
I should open a restaurant.     

111
00:04:26,499 --> 00:04:27,667
And then I did.                 

112
00:04:27,767 --> 00:04:28,701
  And--                         

113
00:04:28,801 --> 00:04:30,370
  Here we are.                  
  There we are.                 

114
00:04:30,470 --> 00:04:32,872
  Alright, so we've got         
 our waffles waffling--         

115
00:04:32,972 --> 00:04:34,540
  Okay.                         
 ...in the waffle maker.        

116
00:04:34,641 --> 00:04:35,642
They're waffling.               

117
00:04:35,742 --> 00:04:36,976
And you mentioned               
 some truffle potatoes.         

118
00:04:37,076 --> 00:04:38,378
  Yes.                          

119
00:04:38,478 --> 00:04:41,614
 Mena: Gia uses Russet potatoes,
   skin on, for extra crunch.   

120
00:04:41,714 --> 00:04:44,150
 And we get them frying.        

121
00:04:44,250 --> 00:04:47,420
 Now we're going to make        
  our Louisiana fried chicken.  

122
00:04:47,520 --> 00:04:49,489
  Put these on.                 
   Yes, ma'am.                  

123
00:04:49,589 --> 00:04:51,924
  We're going to crush          
our corn flakes.                

124
00:04:54,761 --> 00:04:56,129
   Here we go.                  

125
00:04:56,229 --> 00:04:57,130
  Do it again.                  

126
00:04:57,230 --> 00:04:58,131
   Okay.                        

127
00:04:58,231 --> 00:04:59,299
With your hands.                
Alright, alright.               

128
00:04:59,399 --> 00:05:01,501
 I'm just taking                
  liberty here.                 

129
00:05:01,601 --> 00:05:02,769
Okay.                           

130
00:05:02,869 --> 00:05:04,137
   This is my own style, Gia    

131
00:05:04,237 --> 00:05:05,638
Okay, got it,                   
got it, yeah.                   

132
00:05:05,738 --> 00:05:07,907
  Mena: We whip up some         
southern inspired batter        

133
00:05:08,007 --> 00:05:11,277
and start dipping the soy       
   vital wheat gluten chicken.  

134
00:05:11,377 --> 00:05:14,914
  Now we're going               
to throw that in the fryer.     

135
00:05:15,014 --> 00:05:17,984
Mena: The chicken goes in       
and the potatoes come out       

136
00:05:18,084 --> 00:05:19,852
 for some bougy-ing up.         

137
00:05:19,952 --> 00:05:22,955
  Potatoes get truffle.         
  So we have white truffle oil. 

138
00:05:23,056 --> 00:05:24,257
   Very nice.                   

139
00:05:24,357 --> 00:05:26,626
 So we'll put a generous amount 
of truffle oil on there.        

140
00:05:26,726 --> 00:05:28,194
   The bougy--                  
Yeah.                           

141
00:05:28,294 --> 00:05:29,228
   ...the bougy oil.            

142
00:05:29,329 --> 00:05:30,229
   That's why                   
  they're called Posh.          

143
00:05:30,330 --> 00:05:31,631
  Mena:                         
 To round out the dish,         

144
00:05:31,731 --> 00:05:34,334
 Gia fries up asparagus         
and bacon                       

145
00:05:34,434 --> 00:05:36,369
  because fried chicken         
   and waffles                  

146
00:05:36,469 --> 00:05:38,504
  and truffle potatoes          
 aren't enough.                 

147
00:05:38,604 --> 00:05:40,039
 Okay, now let's                
build the plate.                

148
00:05:40,139 --> 00:05:41,174
 Are you ready?                 
   Yes.                         

149
00:05:41,274 --> 00:05:42,675
   Okay, let's do it.           
   This is my favourite part.   

150
00:05:42,775 --> 00:05:43,676
  Okay.                         

151
00:05:43,776 --> 00:05:45,011
   It's always                  
  what I'm waiting for.         

152
00:05:45,111 --> 00:05:48,081
We're going to get              
our potatoes on the plate.      

153
00:05:48,181 --> 00:05:49,982
  And is this                   
  a typical serving?            

154
00:05:50,083 --> 00:05:51,918
 Yes.                           
 You're kidding?                

155
00:05:52,018 --> 00:05:53,152
  No, I'm not.                  

156
00:05:53,252 --> 00:05:56,122
   Mena: Gia don't play about   
portions or her waffles.        

157
00:05:56,222 --> 00:05:57,890
 Ta-da!                         
   Look at that.                

158
00:05:57,990 --> 00:05:59,192
   Yeah. Okay.                  
 On top.                        

159
00:05:59,292 --> 00:06:00,660
We're going to put              
our chicken on top.             

160
00:06:00,760 --> 00:06:01,894
 Oh my goodness.                

161
00:06:01,994 --> 00:06:04,897
So now we're going to come in   
with our maple syrup.           

162
00:06:04,997 --> 00:06:08,501
Just drizzling Canadian         
  culture all over the dish.    

163
00:06:08,601 --> 00:06:09,635
  (Laughs) Yes.                 
Alright.                        

164
00:06:09,736 --> 00:06:11,204
 Top it with the bacon.         

165
00:06:11,304 --> 00:06:12,605
 Oh wow.                        
  Okay.                         

166
00:06:12,705 --> 00:06:16,676
 And then we're going           
to grab our top waffle.         

167
00:06:16,776 --> 00:06:18,311
   You getting both waffles?    

168
00:06:18,411 --> 00:06:20,046
  Yes.                          
 This is insane.                

169
00:06:20,146 --> 00:06:23,116
And we stab it like that.       

170
00:06:23,216 --> 00:06:24,717
 Oh my goodness.                

171
00:06:24,817 --> 00:06:25,918
  This is vegan butter.         

172
00:06:26,018 --> 00:06:28,254
Gonna make a nice               
  ball of this.                 

173
00:06:28,354 --> 00:06:31,724
 Then we're going to top        
 it with our asparagus.         

174
00:06:31,824 --> 00:06:32,992
   Okay.                        

175
00:06:33,092 --> 00:06:34,827
And then we're going to hit     
it with maple syrup again.      

176
00:06:34,927 --> 00:06:35,828
  Of course you are.            

177
00:06:35,928 --> 00:06:37,697
  And then it's ready.          

178
00:06:37,797 --> 00:06:38,765
   Look.                        

179
00:06:38,865 --> 00:06:40,199
   People think                 
  we eat salads.                

180
00:06:40,299 --> 00:06:41,267
  Yes.                          

181
00:06:41,367 --> 00:06:42,869
 Does this look                 
  like a salad to you?          

182
00:06:42,969 --> 00:06:45,171
  Look at this.                 
  It's insane.                  

183
00:06:45,271 --> 00:06:47,306
Wow, I can't wait               
   to dig in.                   

184
00:06:47,407 --> 00:06:48,608
   (Straining)                  
   It's really heavy.           

185
00:06:48,708 --> 00:06:49,609
  There we go.                  
Alright.                        

186
00:06:49,709 --> 00:06:50,777
  Let's head out there.         

187
00:06:51,778 --> 00:06:52,678
   Mena: Wow.                   

188
00:06:52,779 --> 00:06:53,679
 Gia: Thank you.                

189
00:06:53,780 --> 00:06:54,714
  Look at that.                 

190
00:06:54,814 --> 00:06:56,949
  Everything is                 
honking big here.               

191
00:06:57,049 --> 00:06:57,950
   Yeah.                        

192
00:06:58,050 --> 00:06:59,285
 Where did this                 
 idea come from?                

193
00:06:59,385 --> 00:07:01,120
  Because obviously everything  
   you do at The Modern Vegan   

194
00:07:01,220 --> 00:07:02,355
  is go big or go home.         

195
00:07:02,455 --> 00:07:05,191
So it's just like               
indulgent food, you know.       

196
00:07:05,291 --> 00:07:07,193
People come here                
   to pig out                   

197
00:07:07,293 --> 00:07:10,596
 and have your cheat day        
and just indulge.               

198
00:07:10,696 --> 00:07:12,198
And this is Vegas, baby.        

199
00:07:12,298 --> 00:07:14,233
  Yeah.                         
 We don't skimp out on anything.

200
00:07:14,333 --> 00:07:15,868
Alright, let's dig in.          
  Okay.                         

201
00:07:15,968 --> 00:07:18,237
  I don't even                  
  know how to do that.          

202
00:07:18,337 --> 00:07:20,706
   I'm swiveling off my chair   
trying to cut into this.        

203
00:07:20,807 --> 00:07:22,108
   (Laughter)                   

204
00:07:22,208 --> 00:07:23,876
♪                               

205
00:07:23,976 --> 00:07:25,211
Cheers.                         

206
00:07:25,311 --> 00:07:32,752
♪                               

207
00:07:32,852 --> 00:07:37,590
   ♪ ♪                          

208
00:07:37,690 --> 00:07:40,393
It taste as good                
  as it looks.                  

209
00:07:40,493 --> 00:07:41,527
  Yeah.                         

210
00:07:41,627 --> 00:07:43,329
   You've got that nice crisp   
 on the outside                 

211
00:07:43,429 --> 00:07:46,199
 and that soy is really gives it
  that kind of chicken texture. 

212
00:07:46,299 --> 00:07:47,200
  Yeah.                         

213
00:07:47,300 --> 00:07:48,835
  Let me get some               
of these potatoes.              

214
00:07:51,170 --> 00:07:53,005
  Mmm.                          

215
00:07:53,105 --> 00:07:56,776
   And so you've been in Vegas  
 quite a long time now.         

216
00:07:56,876 --> 00:07:58,177
  Yeah.                         

217
00:07:58,277 --> 00:08:01,414
   How have you seen Vegas and  
  the off-strip culture change? 

218
00:08:01,514 --> 00:08:03,082
 The way that it's going        
   right now,                   

219
00:08:03,182 --> 00:08:05,818
I feel like almost every        
   single restaurant in Vegas   

220
00:08:05,918 --> 00:08:07,386
has like a vegan option.        

221
00:08:07,487 --> 00:08:09,856
  What I'd like to see          
   is more restaurants          

222
00:08:09,956 --> 00:08:12,725
follow that trend 'cause        
 a lot of the food on their menu

223
00:08:12,825 --> 00:08:15,928
can easily be made vegan,       
like really easy.               

224
00:08:16,028 --> 00:08:17,797
  Mena: What's not easy         
is making a dent                

225
00:08:17,897 --> 00:08:19,899
in this behemoth                
  waffle tower.                 

226
00:08:19,999 --> 00:08:21,467
  Time to get to work.          

227
00:08:21,567 --> 00:08:23,903
This is,                        
   this is as Vegas...          

228
00:08:24,003 --> 00:08:25,638
(Laughs)                        

229
00:08:25,738 --> 00:08:26,806
 ...as it gets.                 

230
00:08:26,906 --> 00:08:28,307
  Here.                         

231
00:08:28,407 --> 00:08:30,109
   (Laughter)                   

232
00:08:30,209 --> 00:08:31,310
   There's more food?           

233
00:08:31,410 --> 00:08:33,646
  What is this?                 

234
00:08:33,746 --> 00:08:37,517
This is our Died and Gone       
   to Heaven dessert.           

235
00:08:37,617 --> 00:08:40,853
It is a deep-fried peanut butter
   and jelly sandwich.          

236
00:08:40,953 --> 00:08:41,954
 Cheers.                        

237
00:08:42,054 --> 00:08:42,989
   Cheers to you, Gia.          

238
00:08:43,089 --> 00:08:43,990
 Cheers.                        

239
00:08:44,090 --> 00:08:45,291
 Way to go big.                 

240
00:08:45,391 --> 00:08:46,492
 Thanks so much                 
 for coming by.                 

241
00:08:46,592 --> 00:08:47,627
   Of course.                   

242
00:08:50,563 --> 00:08:51,597
   Mm!                          

243
00:08:51,697 --> 00:08:55,902
♪                               

244
00:08:56,002 --> 00:08:59,939
   (Jazzy piano music)          

245
00:09:00,039 --> 00:09:02,108
♪                               

246
00:09:02,208 --> 00:09:03,976
  Mena:                         
   After a monster breakfast,   

247
00:09:04,076 --> 00:09:05,811
   my next stop is a monument   

248
00:09:05,912 --> 00:09:08,314
 to an original                 
  Vegas legend,                 

249
00:09:08,414 --> 00:09:09,782
Liberace.                       

250
00:09:09,882 --> 00:09:11,584
   One of his                   
 final projects                 

251
00:09:11,684 --> 00:09:14,020
   was this multi-room          
  resto lounge                  

252
00:09:14,120 --> 00:09:17,590
 filled with the bedazzled glitz
   and schmaltzy charm          

253
00:09:17,690 --> 00:09:19,358
the pianist made famous,        

254
00:09:19,458 --> 00:09:21,327
  with all the sequins.         

255
00:09:21,427 --> 00:09:23,296
 It's been converted to         
a fully vegan restaurant        

256
00:09:23,396 --> 00:09:26,065
  by restaurateur Sacbe Meling. 

257
00:09:26,165 --> 00:09:27,700
 It's the perfect place         

258
00:09:27,800 --> 00:09:29,735
 to meet                        
 a living Vegas legend.         

259
00:09:29,835 --> 00:09:31,871
  But first, the tour.          

260
00:09:31,971 --> 00:09:34,907
Sacbe: Liberace, he will        
 sell out all the venues        

261
00:09:35,007 --> 00:09:36,509
 wherever he will play.         

262
00:09:36,609 --> 00:09:38,911
He was a pop star               
   of the day.                  

263
00:09:39,011 --> 00:09:40,746
 Oh wow.                        
  So, he's so Vegas OG.         

264
00:09:40,846 --> 00:09:42,014
  Yeah, he is totally.          

265
00:09:42,114 --> 00:09:43,282
   And then I see you           
  actually have                 

266
00:09:43,382 --> 00:09:46,085
 another couple of rooms        
in there.                       

267
00:09:46,185 --> 00:09:47,386
 Sacbe:                         
  That's right.                 

268
00:09:47,486 --> 00:09:49,021
  Mena:                         
Further in, the wine bar,       

269
00:09:49,121 --> 00:09:51,824
   designed and built           
   back in the 1980s.           

270
00:09:51,924 --> 00:09:54,493
  Sacbe: Vegas, unfortunately,  
  doesn't keep history.         

271
00:09:54,594 --> 00:09:57,630
It's continuously               
   revolving.                   

272
00:09:57,730 --> 00:09:59,298
   So, there's very few places  

273
00:09:59,398 --> 00:10:01,867
that still have history,        
and this is one of them.        

274
00:10:01,968 --> 00:10:05,304
Mena: These walls hosted        
  a veritable Who's Who         

275
00:10:05,404 --> 00:10:07,039
   of American icons,           

276
00:10:07,139 --> 00:10:09,208
   with Liberace entertaining   
   at the keys                  

277
00:10:09,308 --> 00:10:10,943
and the kitchen.                

278
00:10:11,043 --> 00:10:12,378
 Sacbe:                         
Liberace had a cookbook.        

279
00:10:12,478 --> 00:10:13,579
   Not a lot of people          
   know this.                   

280
00:10:13,679 --> 00:10:14,880
   Seriously?                   

281
00:10:14,981 --> 00:10:18,184
What we're doing is we're       
 actually veganizing that book. 

282
00:10:18,284 --> 00:10:20,853
  Mena:                         
  Onto the piano room.          

283
00:10:20,953 --> 00:10:22,221
Oh, whoa!                       

284
00:10:22,321 --> 00:10:24,657
  This is a completely          
 different vibe.                

285
00:10:24,757 --> 00:10:25,858
 Sacbe:                         
 It is.                         

286
00:10:25,958 --> 00:10:28,094
  It's actually                 
 where Liberace                 

287
00:10:28,194 --> 00:10:30,730
   liked to entertain people,   
 play the piano.                

288
00:10:30,830 --> 00:10:33,966
   Literally,                   
   it is a piano bar.           

289
00:10:34,066 --> 00:10:37,069
  Mena: You got the piano keys  
on the actual bar there.        

290
00:10:37,169 --> 00:10:38,237
  That's cool.                  

291
00:10:38,337 --> 00:10:40,873
   This is the replica          
  of his piano,                 

292
00:10:40,973 --> 00:10:42,975
so, famous crystal piano.       

293
00:10:43,075 --> 00:10:44,076
  Mena:                         
 It's very cool.                

294
00:10:44,176 --> 00:10:45,778
 I think this is                
the perfect place               

295
00:10:45,878 --> 00:10:47,980
  for me to host Penn.          

296
00:10:48,080 --> 00:10:49,615
  That's right.                 

297
00:10:49,715 --> 00:10:52,451
 The legend I'm meeting         
 is renowned performer,         

298
00:10:52,551 --> 00:10:54,854
sceptic magician                
   and vegan,                   

299
00:10:54,954 --> 00:10:57,223
 Penn Jillette.                 

300
00:10:57,323 --> 00:11:00,259
 Penn's an entertainer's        
  entertainer.                  

301
00:11:00,359 --> 00:11:01,327
 He and his pal                 
 Teller                         

302
00:11:01,427 --> 00:11:02,995
   have played                  
   thousands of shows           

303
00:11:03,095 --> 00:11:05,197
 in their nearly                
 50-year career,                

304
00:11:05,297 --> 00:11:07,333
  including the longest-running 

305
00:11:07,433 --> 00:11:10,770
  resident headline act         
in Vegas history.               

306
00:11:10,870 --> 00:11:12,038
   Good to see                  
   you, Penn.                   

307
00:11:12,138 --> 00:11:13,039
Good to see you,                
  man.                          

308
00:11:13,139 --> 00:11:14,206
   Thanks for coming.           

309
00:11:14,306 --> 00:11:15,541
   Thanks for                   
   having me.                   

310
00:11:15,641 --> 00:11:18,377
   You're a busy man,           
  'cause you're a Vegas local.  

311
00:11:18,477 --> 00:11:20,112
 I'm a Vegas local now,         
  yeah.                         

312
00:11:20,212 --> 00:11:22,415
   I think, actually,           

313
00:11:22,515 --> 00:11:24,917
 after you've been here         
25 years,                       

314
00:11:25,017 --> 00:11:26,652
   you can say                  
   you were born here.          

315
00:11:26,752 --> 00:11:29,121
I'm actually from               
 Massachusetts.                 

316
00:11:29,221 --> 00:11:31,323
I lived in New York City        
 for a long time                

317
00:11:31,424 --> 00:11:32,992
  and we were playing Broadway  
   and so on.                   

318
00:11:33,092 --> 00:11:35,094
 Now I've lived in Vegas        
  longer than anywhere.         

319
00:11:35,194 --> 00:11:36,729
And you actually                
   spent time                   

320
00:11:36,829 --> 00:11:38,764
   in this very space           
 that we're sitting in.         

321
00:11:38,864 --> 00:11:41,300
   Yeah, yeah.                  
 Well, I knew Liberace.         

322
00:11:41,400 --> 00:11:44,170
   Like in '85 or '86           
   we met him                   

323
00:11:44,270 --> 00:11:45,938
  and I love Liberace.          

324
00:11:46,038 --> 00:11:47,740
   What was Vegas like          
   back then?                   

325
00:11:47,840 --> 00:11:49,241
  In the '90s,                  

326
00:11:49,341 --> 00:11:52,078
 everybody came to Vegas        
   ironically.                  

327
00:11:52,178 --> 00:11:54,980
You would come to Vegas,        
   you didn't drink martinis?   

328
00:11:55,081 --> 00:11:56,282
  You'd drink martinis.         

329
00:11:56,382 --> 00:11:58,317
You didn't smoke cigars?        

330
00:11:58,417 --> 00:11:59,652
   You'd smoke cigars.          

331
00:11:59,752 --> 00:12:01,454
  And then you'd go see         
  a lousy show.                 

332
00:12:01,554 --> 00:12:02,521
 Right.                         

333
00:12:02,621 --> 00:12:03,856
And that was part               
of the whole experience.        

334
00:12:03,956 --> 00:12:07,093
   It was not a show that you   
  actually thought was viable.  

335
00:12:07,193 --> 00:12:08,794
  It was a show                 
  that you, um,                 

336
00:12:08,894 --> 00:12:10,796
   you went with your friends   
 to laugh about.                

337
00:12:10,896 --> 00:12:12,965
It was all ironic               
   experience.                  

338
00:12:13,065 --> 00:12:16,135
But we were the only act        
  that you would go to,         

339
00:12:16,235 --> 00:12:19,305
   to see in New York           
  and you'd also see in Vegas.  

340
00:12:19,405 --> 00:12:21,440
   Now, within a year           
of that,                        

341
00:12:21,540 --> 00:12:24,110
there were a lot of acts        
  that could play both places.  

342
00:12:24,210 --> 00:12:26,912
   Mena: While we're chatting,  
the chefs are cooking up        

343
00:12:27,012 --> 00:12:30,850
 Liberace-inspired, plant-based 
   pastry concoctions.          

344
00:12:30,950 --> 00:12:34,120
   Though Vegas wasn't always   
  so food progressive.          

345
00:12:34,220 --> 00:12:35,621
   Penn: In the '90s,           

346
00:12:35,721 --> 00:12:36,789
 the good restaurants...        

347
00:12:36,889 --> 00:12:38,023
   Yeah?                        

348
00:12:38,124 --> 00:12:41,160
  ...were exclusively,          
  you know, red sauce Italian,  

349
00:12:41,260 --> 00:12:42,862
or they were steakhouses.       

350
00:12:42,962 --> 00:12:46,165
 That was what a restaurant was,
and then slowly,                

351
00:12:46,265 --> 00:12:48,334
good restaurants                
   started coming in.           

352
00:12:48,434 --> 00:12:51,270
  And you also see that         
with vegan food.                

353
00:12:51,370 --> 00:12:53,205
You wouldn't have               
 even considered                

354
00:12:53,305 --> 00:12:56,041
  that a vegan                  
  would live in Vegas,          

355
00:12:56,142 --> 00:12:58,277
   and now, you know,           
 I go to                        

356
00:12:58,377 --> 00:13:01,614
  New York a lot, I go to L.A.  
  a lot, I go to London a lot,  

357
00:13:01,714 --> 00:13:05,851
   and, um, I think that Vegas  
  is on a par with any of them. 

358
00:13:05,951 --> 00:13:07,186
   Oh, there's                  
our food coming.                

359
00:13:07,286 --> 00:13:08,487
   Oh, look at this.            

360
00:13:08,587 --> 00:13:12,158
 Hello, guys. This is an        
  asparagus baked rap.          

361
00:13:12,258 --> 00:13:13,726
 All right.                     
Thank you very much.            

362
00:13:13,826 --> 00:13:16,195
Mena: All right,                
   here we go.                  

363
00:13:20,132 --> 00:13:21,200
Mmm...                          

364
00:13:21,300 --> 00:13:23,202
That's really good.             

365
00:13:23,302 --> 00:13:24,637
   The sauce makes it,          
I think.                        

366
00:13:24,737 --> 00:13:25,971
Yes it does.                    
Mmm.                            

367
00:13:26,071 --> 00:13:29,141
   Although, one of the things  
   you discover with veganism   

368
00:13:29,241 --> 00:13:31,143
   is that vegetables           
are actually pretty good.       

369
00:13:31,243 --> 00:13:32,645
 Mm-hmm.                        

370
00:13:32,745 --> 00:13:34,647
How did you come                
  to veganism?                  

371
00:13:34,747 --> 00:13:36,849
   Like, how did that           
   transition happen?           

372
00:13:36,949 --> 00:13:39,785
   It started totally           
   for health reasons.          

373
00:13:39,885 --> 00:13:42,788
  My blood pressure was, like,  
 you know, U.K. voltage.        

374
00:13:42,888 --> 00:13:44,223
   And, um...                   

375
00:13:44,323 --> 00:13:45,558
   I was wicked sick.           

376
00:13:45,658 --> 00:13:46,725
  'Cause I was                  
 incredibly fat,                

377
00:13:46,826 --> 00:13:49,094
  I was, I was,                 
I was about 350.                

378
00:13:49,195 --> 00:13:50,830
Yeah, you lost something        
like 100 pounds.                

379
00:13:50,930 --> 00:13:52,331
I lost, like, 120 pounds.       

380
00:13:52,431 --> 00:13:53,732
  And I had decided to do this, 

381
00:13:53,833 --> 00:13:56,735
  like, grown-up way of         
losing weight, you know.        

382
00:13:56,836 --> 00:13:59,405
  Cut the portions a little bit 
   and doo-doo-doo...           

383
00:13:59,505 --> 00:14:01,407
 All that stuff                 
   that has never, ever worked  

384
00:14:01,507 --> 00:14:03,242
 for one person                 
  in the history of the world.  

385
00:14:03,342 --> 00:14:04,944
 Had a friend from NASA,        

386
00:14:05,044 --> 00:14:07,279
   who is a brilliant           
   scientist.                   

387
00:14:07,379 --> 00:14:10,850
 He said, "Well, I can take all 
the weight off you and no time."

388
00:14:10,950 --> 00:14:12,651
   And I said,                  
  "Oh, you can do that easily?" 

389
00:14:12,751 --> 00:14:13,986
He said,                        
  "Oh, no, no, no, no.          

390
00:14:14,086 --> 00:14:16,488
   It'll be the hardest thing   
   you've ever done."           

391
00:14:16,589 --> 00:14:19,491
  And it was brilliant.         

392
00:14:19,592 --> 00:14:21,827
   He made me                   

393
00:14:21,927 --> 00:14:25,631
   stop eating                  
animal products entirely.       

394
00:14:25,731 --> 00:14:28,133
And after you haven't had       

395
00:14:28,234 --> 00:14:30,936
   any animal products, none,   

396
00:14:31,036 --> 00:14:33,038
  the cravings                  
start going away.               

397
00:14:33,138 --> 00:14:34,373
   It's amazing.                

398
00:14:34,473 --> 00:14:36,342
  As far as the health          

399
00:14:36,442 --> 00:14:39,178
aspect, you know,               
 it used to be,                 

400
00:14:39,278 --> 00:14:41,313
   if you saw a vegan doughnut  

401
00:14:41,413 --> 00:14:44,016
   or a vegan cookie,           
 it was so rare,                

402
00:14:44,116 --> 00:14:45,417
you had to eat it               
   right then.                  

403
00:14:45,517 --> 00:14:46,552
  Right.                        

404
00:14:46,652 --> 00:14:47,720
  And you can do that anymore.  

405
00:14:47,820 --> 00:14:48,888
   And you can now eat          

406
00:14:48,988 --> 00:14:51,290
 completely unhealthily         
   and still be vegan.          

407
00:14:51,390 --> 00:14:53,292
   And, so I was gonna          
   ask you about that,          

408
00:14:53,392 --> 00:14:56,128
   because back when you were   
  transitioning, right?         

409
00:14:56,228 --> 00:14:57,529
There definitely                
   wasn't all these..,          

410
00:14:57,630 --> 00:14:58,697
   No.                          

411
00:14:58,797 --> 00:14:59,865
 ...different varieties         
  and options.                  

412
00:14:59,965 --> 00:15:01,533
 Now, you can get vegan         
   everything,                  

413
00:15:01,634 --> 00:15:04,036
   vegan burgers, vegan steak,  
vegan doughnuts.                

414
00:15:04,136 --> 00:15:06,505
   Anything you want,           
   you can get vegan.           

415
00:15:06,605 --> 00:15:08,040
 So, what you think about that? 

416
00:15:08,140 --> 00:15:10,576
   I think part of the reason   
 I put on weight                

417
00:15:10,676 --> 00:15:13,812
 is because I still have        
the mindset that,               

418
00:15:13,913 --> 00:15:15,814
  if I'm eating vegan,          
   I'm eating healthy.          

419
00:15:15,915 --> 00:15:17,149
   But even--                   
oh, my goodness.                

420
00:15:17,249 --> 00:15:18,317
   Oh, look at this.            

421
00:15:18,417 --> 00:15:19,818
 Guys, we have some more        
  plates for you guys.          

422
00:15:19,919 --> 00:15:20,986
  Oh, thank you.                

423
00:15:21,086 --> 00:15:23,789
 This is our version of         
 Norwegian cake.                

424
00:15:23,889 --> 00:15:25,758
 Norwegian cake!                

425
00:15:25,858 --> 00:15:27,826
   And what is Norwegian cake   
   typically?                   

426
00:15:27,927 --> 00:15:29,395
 Meatballs, essentially.        

427
00:15:29,495 --> 00:15:31,063
   But it has different spices  

428
00:15:31,163 --> 00:15:32,831
   the Norwegians use           
  and stuff like that.          

429
00:15:32,932 --> 00:15:34,066
Wow.                            

430
00:15:34,166 --> 00:15:36,602
So, it's pea protein and        
   we made the meat in-house.   

431
00:15:36,702 --> 00:15:37,770
   Right, enjoy, guys.          

432
00:15:37,870 --> 00:15:39,405
Thank you very much.            
 Shut up.                       
Let's eat.                      

433
00:15:39,505 --> 00:15:40,572
 (Chuckling)                    

434
00:15:40,673 --> 00:15:42,574
 Peas are the best thing        
  in the world.                 

435
00:15:42,675 --> 00:15:44,576
  Mmm...                        

436
00:15:44,677 --> 00:15:47,680
   What's your favourite food   
  in the world?                 

437
00:15:47,780 --> 00:15:51,150
My favourite meal               
  in the world,                 

438
00:15:51,250 --> 00:15:52,484
   which I'm not recommending,  

439
00:15:52,584 --> 00:15:53,786
 it's wicked unhealthy,         

440
00:15:53,886 --> 00:15:57,389
  is, you give me a jar         
of peanut butter                

441
00:15:57,489 --> 00:15:59,291
  and a big bag                 
of potato chips.                

442
00:15:59,391 --> 00:16:00,893
Together?                       

443
00:16:00,993 --> 00:16:02,061
(Sighing)                       

444
00:16:02,161 --> 00:16:03,228
 Really?                        

445
00:16:03,329 --> 00:16:06,732
   Now, see, you agree to hear  
this, you try it,               

446
00:16:06,832 --> 00:16:09,401
  you will soon also be         
   250 pounds.                  

447
00:16:09,501 --> 00:16:10,636
   (Laughing)                   

448
00:16:10,736 --> 00:16:11,870
It takes no time.               

449
00:16:11,971 --> 00:16:13,806
   But it is so good.           
  It's so good.                 

450
00:16:13,906 --> 00:16:17,476
♪                               

451
00:16:17,576 --> 00:16:18,644
There's no way, I think,        

452
00:16:18,744 --> 00:16:19,878
   that and non-vegan           
   eating this                  

453
00:16:19,979 --> 00:16:21,413
  could really                  
  tell the difference.          

454
00:16:21,513 --> 00:16:23,015
 Yeah, you know,                
  I don't know anymore.         

455
00:16:23,115 --> 00:16:26,885
You know,                       
   I say to friends...          

456
00:16:26,986 --> 00:16:29,221
   this tastes just like meat   
   and they say, "No."          

457
00:16:29,321 --> 00:16:31,490
   'Cause they remember stuff   
I don't remember.               

458
00:16:31,590 --> 00:16:32,958
 You know what,                 
  I get told that, too,         

459
00:16:33,058 --> 00:16:34,693
and I think they're just        
lying to my face.               

460
00:16:34,793 --> 00:16:35,728
  I really do.                  

461
00:16:35,828 --> 00:16:36,729
 Let's kill 'em.                

462
00:16:36,829 --> 00:16:37,730
   Yeah, let's do it.           

463
00:16:37,830 --> 00:16:38,764
   (Laughing)                   

464
00:16:38,864 --> 00:16:39,765
   Let's take 'em out.          

465
00:16:39,865 --> 00:16:42,768
♪                               

466
00:16:42,868 --> 00:16:44,203
 Sacbe: You guys                
   ready for dessert?           

467
00:16:44,303 --> 00:16:45,604
Oh, yes!                        
What's this?                    

468
00:16:45,704 --> 00:16:47,840
 This is vegan tiramisu.        

469
00:16:47,940 --> 00:16:49,008
  So that probably has          

470
00:16:49,108 --> 00:16:51,010
a lot of caffeine               
  in it, right?                 

471
00:16:51,110 --> 00:16:52,344
It does.                        

472
00:16:52,444 --> 00:16:54,179
 Okay, I probably will eat very,
very little of this then.       

473
00:16:54,279 --> 00:16:55,614
   Okay.                        

474
00:16:55,714 --> 00:17:00,119
  Because, besides being vegan, 
 I also don't drink any alcohol.

475
00:17:00,219 --> 00:17:02,254
   I don't drink any caffeine.  

476
00:17:02,354 --> 00:17:03,856
   What are you doing           
 in Vegas then!                 

477
00:17:03,956 --> 00:17:05,024
  What's going on here?         

478
00:17:05,124 --> 00:17:06,425
   And I don't gamble.          

479
00:17:06,525 --> 00:17:07,926
What are you doing here?        
I don't gamble.                 

480
00:17:08,027 --> 00:17:10,162
   What do I--                  
   Dude, I just work here, man  

481
00:17:10,262 --> 00:17:11,697
Both: Thank you so much.        

482
00:17:11,797 --> 00:17:12,865
I will try a little bit.        

483
00:17:12,965 --> 00:17:14,867
Yeah, just a little bit.        
 We gotta get you wired.        

484
00:17:14,967 --> 00:17:16,368
You don't want to see me        
   jacked up.                   

485
00:17:16,468 --> 00:17:19,805
   Yes, well, I appreciate you  
   taking a bite with me here.  

486
00:17:21,640 --> 00:17:22,708
Oh, my goodness.                

487
00:17:22,808 --> 00:17:23,876
  Mmm...                        

488
00:17:23,976 --> 00:17:25,144
It's really good.               

489
00:17:25,244 --> 00:17:27,513
 Mm-hmm, mm-hmm. What's amazing 
   about this, really.          

490
00:17:27,613 --> 00:17:29,214
   Is that creaminess.          

491
00:17:29,314 --> 00:17:31,683
   The way we can get           
 creaminess now.                

492
00:17:31,784 --> 00:17:33,352
   And we're also getting away  

493
00:17:33,452 --> 00:17:36,021
from all desserts               
   tasting just like coconut.   

494
00:17:36,121 --> 00:17:37,189
Yes.                            

495
00:17:37,289 --> 00:17:40,359
I mean, even as recently        
   as five years ago,           

496
00:17:40,459 --> 00:17:43,162
   every single vegan dessert   
was just coconut.               

497
00:17:43,262 --> 00:17:45,464
What do you think               
   Liberace would say           

498
00:17:45,564 --> 00:17:48,500
if he found out his place       
  was turned into a vegan spot? 

499
00:17:48,600 --> 00:17:51,837
   The only thing I ever heard  
   Liberace talk about          

500
00:17:51,937 --> 00:17:54,807
in terms of food                
 was your Polish food, you know,

501
00:17:54,907 --> 00:17:56,141
which he really,                
  really loved.                 

502
00:17:56,241 --> 00:17:57,810
  I think if you could          
  convince him                  

503
00:17:57,910 --> 00:18:01,447
that there had ever been        
a vegan stuffed cabbage,        

504
00:18:01,547 --> 00:18:02,548
he would've been                
  okay with it.                 

505
00:18:02,648 --> 00:18:03,549
   He'd be okay with it.        

506
00:18:03,649 --> 00:18:04,750
 Yeah, ha, ha...                

507
00:18:04,850 --> 00:18:06,618
  He would not give up          
stuffed cabbage.                

508
00:18:06,718 --> 00:18:08,120
   Listen, I want to thank you  
 for your time.                 

509
00:18:08,220 --> 00:18:09,288
Well, thank you.                

510
00:18:09,388 --> 00:18:10,823
 You are the busiest man        
   in town, seriously.          

511
00:18:10,923 --> 00:18:12,124
  So thank you                  
  for taking the time.          

512
00:18:12,224 --> 00:18:13,425
   Thanks a lot.                
It was a pleasure.              

513
00:18:13,525 --> 00:18:14,927
  And it was a pleasure         
 meeting you. Yeah, man.        

514
00:18:15,027 --> 00:18:21,934
♪                               

515
00:18:22,034 --> 00:18:24,036
   (Upbeat jazz swell)          

516
00:18:24,136 --> 00:18:25,604
  Mena: When in Vegas,          

517
00:18:25,704 --> 00:18:27,139
  you gotta hit                 
   one of the biggest           

518
00:18:27,239 --> 00:18:29,374
   tourist attractions          
  in the world.                 

519
00:18:29,475 --> 00:18:32,678
 The horizontal monolith        
   of roulette and blackjack,   

520
00:18:32,778 --> 00:18:33,846
   the strip.                   

521
00:18:33,946 --> 00:18:35,681
  For those on                  
   a plant-based diet,          

522
00:18:35,781 --> 00:18:37,983
 this used to be                
  a culinary wasteland,         

523
00:18:38,083 --> 00:18:41,220
 but there's hope inside one of 
   the largest hotels in town.  

524
00:18:41,320 --> 00:18:44,223
  The first fully vegan         
   resto on the strip           

525
00:18:44,323 --> 00:18:46,625
knows that after                
  a few days in Vegas,          

526
00:18:46,725 --> 00:18:48,794
 everyone needs                 
 some self-care.                

527
00:18:48,894 --> 00:18:50,796
  Truth $ Tonic wellness Café,  

528
00:18:50,896 --> 00:18:52,731
run by chef Pete Ghione,        

529
00:18:52,831 --> 00:18:54,733
   who puts me                  
straight to work.               

530
00:18:54,833 --> 00:18:56,869
  Pete Ghione: So, we're gonna  
  make a chorizo frittata with  

531
00:18:56,969 --> 00:18:59,171
  some roasted poblanos         
  and avocado.                  

532
00:18:59,271 --> 00:19:02,207
  So, as we start, if you want  
  to make our chorizo spice...  

533
00:19:02,307 --> 00:19:03,408
I'll walk you through           
  the ingredients.              

534
00:19:03,509 --> 00:19:04,743
  I'd love to.                  

535
00:19:04,843 --> 00:19:07,980
 Chef Pete's been executive chef
at several major casinos        

536
00:19:08,080 --> 00:19:12,084
  in Las Vegas in his 27 years  
   in the biz,                  

537
00:19:12,184 --> 00:19:13,752
but he also spent               
 formative years                

538
00:19:13,852 --> 00:19:15,988
   as a personal chef           
  for cancer patients.          

539
00:19:16,088 --> 00:19:19,324
It drove his turn               
towards healthy cooking.        

540
00:19:19,424 --> 00:19:21,226
  I take some firm tofu         
and I pressed it                

541
00:19:21,326 --> 00:19:23,128
  for about 30 minutes          
  to get the water out,         

542
00:19:23,228 --> 00:19:24,396
  because water                 
 has no flavour.                

543
00:19:24,496 --> 00:19:25,464
Yes.                            

544
00:19:25,564 --> 00:19:26,798
   So we're gonna put           
  that flavour back in.         

545
00:19:26,899 --> 00:19:27,799
Crumble that                    
  baby up.                      

546
00:19:27,900 --> 00:19:28,967
 So, we're gonna                
   just tear it apart           

547
00:19:29,067 --> 00:19:30,369
 and crumble it in here?        

548
00:19:30,469 --> 00:19:32,204
   Pete: Yeah, so we're, like,  
  mimicking-- typically chorizo 

549
00:19:32,304 --> 00:19:34,573
  is Beef based or pork based,  
 but we're gonna                

550
00:19:34,673 --> 00:19:36,175
  use this protein base         
  because we're trying          

551
00:19:36,275 --> 00:19:37,809
to infuse protein               
   on protein.                  

552
00:19:37,910 --> 00:19:39,211
'Cause you tell somebody        
  you're vegan,                 

553
00:19:39,311 --> 00:19:40,412
 what's the first thing         
they ask?                       

554
00:19:40,512 --> 00:19:41,847
  You don't get enough protein. 

555
00:19:41,947 --> 00:19:43,048
  Where do you get              
your protein, right?            

556
00:19:43,148 --> 00:19:45,117
   So, from there, we're gonna  
add that garlic.                

557
00:19:45,217 --> 00:19:46,118
   Nice.                        

558
00:19:46,218 --> 00:19:47,419
 Okay, and then                 
  let's take our spoon          

559
00:19:47,519 --> 00:19:48,820
 and mix up those spices        
  a little bit                  

560
00:19:48,921 --> 00:19:50,956
  and let's put two tablespoons 
   of spice in there.           

561
00:19:51,056 --> 00:19:54,726
 And it actually is starting to 
smell like chorizo would, right?

562
00:19:54,826 --> 00:19:57,963
 Because all chorizo really is, 
is sausage that's filled        

563
00:19:58,063 --> 00:19:58,964
  with spices, anyway.          

564
00:19:59,064 --> 00:20:00,065
 Spices and garlic, yep.        

565
00:20:00,165 --> 00:20:01,600
 So move right into the poblano.

566
00:20:01,700 --> 00:20:03,435
  We're gonna rest this         
   right on the flame itself.   

567
00:20:03,535 --> 00:20:04,937
   So you can see it's already  
starting to jump                

568
00:20:05,037 --> 00:20:07,606
  and you can hear that, that,  
   that popping sound.          

569
00:20:07,706 --> 00:20:09,741
 It's really...really delicious.

570
00:20:09,841 --> 00:20:11,443
And that flavour's really       
gonna start to come out.        

571
00:20:11,543 --> 00:20:13,412
   Once you start making this   
 and start smelling the chillies

572
00:20:13,512 --> 00:20:15,247
and the chorizo, you get        
 freakin' hungry, right?        

573
00:20:15,347 --> 00:20:17,182
So gotta let you                
hurry up and eat!               

574
00:20:17,282 --> 00:20:18,684
  Speaking my language!         

575
00:20:18,784 --> 00:20:21,887
 Once the chili's roasted on the
 open flame, we have to peel off

576
00:20:21,987 --> 00:20:24,323
 the delicate outer skin        
for the frittata.               

577
00:20:24,423 --> 00:20:26,091
  There you go.                 
  See, peels right off.         

578
00:20:26,191 --> 00:20:27,793
  Oh yeah, it's peeling         
 right off there, yeah.         

579
00:20:27,893 --> 00:20:29,194
  Pete: You look like a barber. 

580
00:20:29,294 --> 00:20:30,495
 Alright, yeah, exactly.        

581
00:20:30,596 --> 00:20:32,864
 I do my lineup at home         
so, I'm used to it, yeah.       

582
00:20:32,965 --> 00:20:34,032
   So I'm used to it.           

583
00:20:34,132 --> 00:20:35,934
   I use a double-edged blade,  
   so probably                  

584
00:20:36,034 --> 00:20:36,969
sharper than this knife.        

585
00:20:37,069 --> 00:20:38,904
  Yeah. I use a barber.         

586
00:20:39,004 --> 00:20:40,205
   (Chuckles)                   

587
00:20:40,305 --> 00:20:43,041
Mena: After dicing up the       
pepper, we start cooking        

588
00:20:43,141 --> 00:20:44,710
  the frittata itself.          

589
00:20:44,810 --> 00:20:47,813
  And then we're gonna add this 
   chorizo that has just been   

590
00:20:47,913 --> 00:20:49,348
 sitting and marinating.        

591
00:20:49,448 --> 00:20:51,316
   Nice!                        

592
00:20:51,416 --> 00:20:52,751
  The star of the show.         

593
00:20:52,851 --> 00:20:54,119
And then we break it up.        

594
00:20:54,219 --> 00:20:56,855
So, the vegan egg product       
 is actually made of mung bean, 

595
00:20:56,955 --> 00:20:58,490
   so there's protein           
 in it already.                 

596
00:20:58,590 --> 00:21:01,059
 Adding that tofu to it,        
   season it with a little bit  

597
00:21:01,159 --> 00:21:02,461
  of sea salt.                  

598
00:21:02,561 --> 00:21:04,529
 Mena: After seasoning,         
   Chef adds some faux cheddar  

599
00:21:04,630 --> 00:21:06,131
and pops it in the oven.        

600
00:21:06,231 --> 00:21:08,700
   Pete: The moment of truth.   
  The moment of truth!          

601
00:21:08,800 --> 00:21:10,002
  There it is.                  

602
00:21:10,102 --> 00:21:11,403
Aww, that looks amazing!        

603
00:21:11,503 --> 00:21:13,572
 Pete: And then to add a little 
  bit more spice and flavour to 

604
00:21:13,672 --> 00:21:16,275
  the dish, we got a little bit 
   of our chipotle mayonnaise.  

605
00:21:16,375 --> 00:21:17,576
Mena: Very nice.                

606
00:21:17,676 --> 00:21:18,810
 Pete: Nice work today!         

607
00:21:18,910 --> 00:21:19,945
   Mena: Look at that! Thanks!  

608
00:21:20,045 --> 00:21:22,014
   We can almost make           
 some money off of this!        

609
00:21:22,114 --> 00:21:24,283
Thank you, Chef.                
  That looks beautiful!         

610
00:21:24,383 --> 00:21:25,484
  My mouth is watering.         

611
00:21:25,584 --> 00:21:27,119
We should go eat,               
  let's go eat!                 

612
00:21:27,219 --> 00:21:28,220
   We should.                   

613
00:21:28,320 --> 00:21:29,888
♪                               

614
00:21:29,988 --> 00:21:33,825
   It smells amazing, it looks  
amazing, and you've brought some

615
00:21:33,925 --> 00:21:35,560
   other goodies to the table.  

616
00:21:35,661 --> 00:21:38,830
 So I love that,                
but first, this frittata.       

617
00:21:38,930 --> 00:21:43,602
♪                               

618
00:21:43,702 --> 00:21:46,471
  That frittata is fantastique! 

619
00:21:46,571 --> 00:21:48,940
 There's a little bit of        
  smokiness from that poblano,  

620
00:21:49,041 --> 00:21:52,477
   and then the creaminess of   
   the cheese and the avocado.  

621
00:21:52,577 --> 00:21:55,547
  And I love the amount         
   of protein from the tofu--   

622
00:21:55,647 --> 00:21:57,649
 It really adds                 
   substance to this.           

623
00:21:57,749 --> 00:22:00,485
  Yeah, I tell you what, if you 
 want a strategy to eat,        

624
00:22:00,585 --> 00:22:04,122
you kinda eat that protein first
 and then you get more into the 

625
00:22:04,222 --> 00:22:06,358
   carbohydrates because that   
  protein will help you digest  

626
00:22:06,458 --> 00:22:08,060
those carbs a little bit slower.

627
00:22:08,160 --> 00:22:10,562
   You have all this knowledge  
   when it comes to--           

628
00:22:10,662 --> 00:22:11,963
  Really, food,                 
   and also nutrition.          

629
00:22:12,064 --> 00:22:13,198
 Where does that                
 all come from?                 

630
00:22:13,298 --> 00:22:14,766
 Like, when did                 
   you get into food?           

631
00:22:14,866 --> 00:22:15,867
 I tell ya what.                

632
00:22:15,967 --> 00:22:17,636
  To get to this point,         
you know, it was,               

633
00:22:17,736 --> 00:22:19,171
  it was extremely long hours.  

634
00:22:19,271 --> 00:22:21,373
 I started cooking when         
   I was 15 years-old.          

635
00:22:21,473 --> 00:22:24,876
 You know, working in conditions
 where it was like, 14 hours, 18

636
00:22:24,976 --> 00:22:27,245
 hours a day for                
months at a time.               

637
00:22:27,346 --> 00:22:30,449
I used to cook for, like,       
   20,000 people a day right,   

638
00:22:30,549 --> 00:22:32,517
in the big casinos in Las Vegas.

639
00:22:32,617 --> 00:22:34,286
  I was really hard on myself.  

640
00:22:34,386 --> 00:22:38,090
 You know, I drank to cope with 
  the stress, and I lived this  

641
00:22:38,190 --> 00:22:39,858
 hard life with alcohol         
and painkillers.                

642
00:22:39,958 --> 00:22:41,626
  And for me, I just learned--  

643
00:22:41,727 --> 00:22:44,262
It got to a point               
where I was like,               

644
00:22:44,363 --> 00:22:45,263
   this doesn't work.           

645
00:22:45,364 --> 00:22:46,998
 There's gotta be a better way. 

646
00:22:47,099 --> 00:22:50,836
Now I have a-- This, this really
  clear picture of how to take  

647
00:22:50,936 --> 00:22:54,339
 care of myself, and how to take
  care of other people because  

648
00:22:54,439 --> 00:22:57,876
 I really care about not only my
  guests, but the people around 

649
00:22:57,976 --> 00:23:01,113
  us, and I could probably talk 
for hours about the ingredients,

650
00:23:01,213 --> 00:23:04,049
  the combinations, the time of 
day which we serve things       

651
00:23:04,149 --> 00:23:06,318
   'cause how our body reacts   
   and all that stuff.          

652
00:23:06,418 --> 00:23:09,254
 But instead, we write a        
 beautiful menu and put the food

653
00:23:09,354 --> 00:23:10,989
  on the plate and let          
people enjoy it,                

654
00:23:11,089 --> 00:23:12,691
 and we've done                 
all the homework.               

655
00:23:12,791 --> 00:23:14,159
  Yeah, well thank you          
for sharing that.               

656
00:23:14,259 --> 00:23:16,228
I mean, I think it shows, right?

657
00:23:16,328 --> 00:23:20,465
Because not only have you healed
other people with food, but also

658
00:23:20,565 --> 00:23:24,302
 yourself, and so you know what 
   it takes, you know, to put   

659
00:23:24,403 --> 00:23:26,471
  something on the plate that's 
   not just beautiful;          

660
00:23:26,571 --> 00:23:30,275
tastes amazing, but also is good
 for you and is really healing. 

661
00:23:30,375 --> 00:23:31,710
  Yeah.                         

662
00:23:31,810 --> 00:23:34,546
Mena: That's Chef Pete's mantra:
 Using his nutritional knowledge

663
00:23:34,646 --> 00:23:37,416
  and clean ingredients         
 to create the tastiest,        

664
00:23:37,516 --> 00:23:39,317
   healthiest meals possible.   

665
00:23:39,418 --> 00:23:42,721
Speaking of, this               
   sandwich looks delectable!   

666
00:23:42,821 --> 00:23:44,256
   What's this                  
   on the menu, here?           

667
00:23:44,356 --> 00:23:46,024
Pete: This is the               
 lion's mane crab roll.         

668
00:23:46,124 --> 00:23:47,993
  So that lion's mane is really 
   representing that,           

669
00:23:48,093 --> 00:23:49,294
   that shredded meat           
  of that crab.                 

670
00:23:49,394 --> 00:23:50,629
  Yeah, and I see that.         

671
00:23:50,729 --> 00:23:52,931
 I mean, it looks like shredded 
  crab to me, honestly.         

672
00:23:53,031 --> 00:23:54,599
  How do you eat this,          
  what's the technique?         

673
00:23:54,699 --> 00:23:57,269
Oh baby, just tuck those        
  ingredients in and--          

674
00:23:57,369 --> 00:23:58,737
  Tuck 'em in?                  

675
00:23:58,837 --> 00:24:01,006
 And get that good bite, kind of
 mix a little bit of everything.

676
00:24:01,106 --> 00:24:07,045
♪                               

677
00:24:07,145 --> 00:24:08,447
  Wow.                          

678
00:24:08,547 --> 00:24:10,449
 Time to wear it on your        
   face like a badge of honor.  

679
00:24:10,549 --> 00:24:12,717
 Mm-hmm, mm-hmm.                

680
00:24:12,818 --> 00:24:16,288
 Yeah, the bread is phenomenal, 
 it really compliments the crab,

681
00:24:16,388 --> 00:24:18,156
   or the lion's mane           
 mushroom, in this case.        

682
00:24:18,256 --> 00:24:19,991
  And all the toppings, right?  

683
00:24:20,091 --> 00:24:22,594
   The onion,                   
  watermelon radish, jalapeno,  

684
00:24:22,694 --> 00:24:24,763
 little bit of tomato in there. 

685
00:24:24,863 --> 00:24:28,400
Everything works so well        
  together, that is phenomenal. 

686
00:24:28,500 --> 00:24:32,604
 You get a lot of people coming 
  in from the Strip, obviously. 

687
00:24:32,704 --> 00:24:35,574
 What kind of clientele are you 
 really seeing at Truth & Tonic?

688
00:24:35,674 --> 00:24:37,042
  A lot of just curious people. 

689
00:24:37,142 --> 00:24:40,645
And once they try it, I mean, we
 see guests come back day after 

690
00:24:40,745 --> 00:24:42,180
  day for while                 
  they're staying here.         

691
00:24:42,280 --> 00:24:45,817
   You party hard in Vegas and  
 then you need a little bit of a

692
00:24:45,917 --> 00:24:48,119
   cleanse and, but you know,   
  this cleanse is like,         

693
00:24:48,220 --> 00:24:50,155
   it's just a bunch of really  
   fresh ingredients.           

694
00:24:50,255 --> 00:24:51,523
 Mena: Totally.                 

695
00:24:51,623 --> 00:24:53,859
   And to have a fully-fledged  
 vegan restaurant right here on 

696
00:24:53,959 --> 00:24:57,696
  the Strip shows just how much 
   Sin City really is           

697
00:24:57,796 --> 00:25:01,433
  upping its plant-based game.  

698
00:25:01,566 --> 00:25:01,600
  (D                            

699
00:25:01,600 --> 00:25:01,633
  (Dyn                          

700
00:25:01,633 --> 00:25:01,666
  (Dynam                        

701
00:25:01,666 --> 00:25:01,700
  (Dynamic                      

702
00:25:01,700 --> 00:25:01,733
  (Dynamic s                    

703
00:25:01,733 --> 00:25:01,766
  (Dynamic syn                  

704
00:25:01,766 --> 00:25:01,800
  (Dynamic synth                

705
00:25:01,800 --> 00:25:01,833
  (Dynamic synth b              

706
00:25:01,833 --> 00:25:01,867
  (Dynamic synth bea            

707
00:25:01,867 --> 00:25:03,869
  (Dynamic synth beat)          

708
00:25:03,969 --> 00:25:05,871
 Mena: Ask a Vegas local        
  about the best spots          

709
00:25:05,971 --> 00:25:07,839
   to eat in town, and they're  
 gonna point you                

710
00:25:07,939 --> 00:25:09,574
  somewhere off-Strip.          

711
00:25:09,674 --> 00:25:12,444
 So I invited one of the biggest
  names in vegan food,          

712
00:25:12,544 --> 00:25:14,379
cook book author                
Carleigh Bodrug,                

713
00:25:14,479 --> 00:25:18,517
to test-drive one of the        
   ritziest off-Strip joints:   

714
00:25:18,617 --> 00:25:20,185
   Saffron the Eatery.          

715
00:25:20,285 --> 00:25:22,687
You're a New York Times'        
Bestseller, you're one of       

716
00:25:22,787 --> 00:25:27,259
 the most influential, you know,
   vegan people on the planet,  

717
00:25:27,359 --> 00:25:28,360
  I would say.                  

718
00:25:28,460 --> 00:25:29,461
  How did that happen?          

719
00:25:29,561 --> 00:25:31,363
  Like, I'm sure it was         
  a slow build for you.         

720
00:25:31,463 --> 00:25:33,632
  Yeah, so I have a journalism  
background, and actually,       

721
00:25:33,732 --> 00:25:36,234
when I went plant-based,        
 I was living by myself,        

722
00:25:36,334 --> 00:25:38,103
working as a morning radio host.

723
00:25:38,203 --> 00:25:39,604
Just was always somebody        
  who was very curious.         

724
00:25:39,704 --> 00:25:43,241
   So if I got onto a subject,  
 which at this point was        

725
00:25:43,341 --> 00:25:45,744
   plant-based eating, I would  
  research the heck out of it.  

726
00:25:45,844 --> 00:25:47,212
   (Sizzling)                   

727
00:25:47,312 --> 00:25:50,048
  Mena: As we catch up,         
 the chefs at Saffron sizzle up 

728
00:25:50,148 --> 00:25:54,019
 some apps made                 
 of, yup, fresh flowers.        

729
00:25:54,119 --> 00:25:58,056
   And for you, it translated   
   into your business as well.  

730
00:25:58,156 --> 00:25:59,224
  Yeah!                         

731
00:25:59,324 --> 00:26:00,759
 So what was that process like? 

732
00:26:00,859 --> 00:26:04,029
 It was having such an immediate
 impact on my health, and I just

733
00:26:04,129 --> 00:26:06,631
 felt like it was something the 
   world needed to know about.  

734
00:26:06,731 --> 00:26:09,968
 Mena: Carleigh struck a social 
  media chord,                  

735
00:26:10,068 --> 00:26:12,504
with millions of                
 plant-curious followers        

736
00:26:12,604 --> 00:26:14,406
with her passionate take        
on vegan cooking.               

737
00:26:14,506 --> 00:26:16,741
  I had no cooking experience,  
 so I was kind of talking about 

738
00:26:16,841 --> 00:26:18,243
  my journey going plant-based. 

739
00:26:18,343 --> 00:26:20,645
So you had the journalist       
 background, but you didn't have

740
00:26:20,745 --> 00:26:22,180
 the cooking background at all? 

741
00:26:22,280 --> 00:26:24,649
 I don't think,                 
before that time,               

742
00:26:24,749 --> 00:26:27,085
 I had ever had                 
a vegan meal in my life.        

743
00:26:27,185 --> 00:26:30,055
 Yes, and there we go, speaking 
   of that, look at this! Wow!  

744
00:26:30,155 --> 00:26:32,057
   These look so good!          

745
00:26:32,157 --> 00:26:35,293
Mena: We're starting with       
 tempura-battered stuffed squash

746
00:26:35,393 --> 00:26:38,096
  blossoms, topped with         
   chimichurri aioli,           

747
00:26:38,196 --> 00:26:40,098
   and micro arugula.           

748
00:26:40,198 --> 00:26:41,700
Ah, it smells phenomenal.       

749
00:26:41,800 --> 00:26:42,801
 Unreal.                        

750
00:26:42,901 --> 00:26:45,170
♪                               

751
00:26:45,270 --> 00:26:47,038
   The flavour                  
is just bursting.               

752
00:26:47,138 --> 00:26:48,173
  Mmm!                          

753
00:26:48,273 --> 00:26:49,507
 Carleigh: ...in                
  your mouth, so good.          

754
00:26:49,608 --> 00:26:52,243
Wow, wow.                       
   This is fantastic.           

755
00:26:52,344 --> 00:26:53,878
   It's like perfectly fried,   

756
00:26:53,979 --> 00:26:56,147
  you've got that tofu          
 on the inside.                 

757
00:26:56,247 --> 00:26:58,984
 The sauce, I'm getting a little
 bit of garlic in there as well.

758
00:26:59,084 --> 00:27:02,087
 It's so inspiring to me when I 
  try something like this as a  

759
00:27:02,187 --> 00:27:06,257
small plate, and you think about
the components are entirely just

760
00:27:06,358 --> 00:27:08,893
plants, like, plants from       
nature, and they taste so       

761
00:27:08,994 --> 00:27:11,696
   delicious-- Like, how could  
  people not love this          

762
00:27:11,796 --> 00:27:13,498
 and be inspired                
   to go plant-based?           

763
00:27:13,598 --> 00:27:15,967
 So you started                 
   Plant U as a blog.           

764
00:27:16,067 --> 00:27:18,670
   How did it explode           
 into a New York Times'         

765
00:27:18,770 --> 00:27:20,105
Bestselling book?               

766
00:27:20,205 --> 00:27:24,342
So, I left my job, I took       
a chance, and then things       

767
00:27:24,442 --> 00:27:26,044
  just started rolling.         

768
00:27:26,144 --> 00:27:28,279
  I wrote it with the frame of  
   mind that I wanted to write  

769
00:27:28,380 --> 00:27:30,782
   the book that I wish I had   
when I went plant-based.        

770
00:27:30,882 --> 00:27:34,386
 And it was meals that I kind of
   had grew up eating,          

771
00:27:34,486 --> 00:27:35,787
  but in their                  
  plant-based versions.         

772
00:27:35,887 --> 00:27:39,658
So I had, like, pizza and       
  Shepherd's pie, and burritos. 

773
00:27:39,758 --> 00:27:43,361
 I think people were looking for
 something that was simplistic, 

774
00:27:43,461 --> 00:27:44,896
to help them transition.        

775
00:27:44,996 --> 00:27:48,299
 I realised when I started going
  plant-based that it was very, 

776
00:27:48,400 --> 00:27:53,571
 like, structured, militant, and
there were so many rules, right?

777
00:27:53,672 --> 00:27:55,573
And these rules made people feel
   like they couldn't mess up,  

778
00:27:55,674 --> 00:27:56,908
  they couldn't revert.         

779
00:27:57,008 --> 00:28:00,478
 I just think we need to        
   drop the judgement           

780
00:28:00,578 --> 00:28:02,814
   and all do the best we can   

781
00:28:02,914 --> 00:28:05,784
   and inspire people           
 to be more plant-based,        

782
00:28:05,884 --> 00:28:09,988
not come from a place of        
   trying to control.           

783
00:28:10,088 --> 00:28:12,190
 That's not benefitting         
 anybody, I don't think.        

784
00:28:12,290 --> 00:28:13,358
  Yeah, cheers to that.         
 Cheers to that.                

785
00:28:13,458 --> 00:28:14,359
  Amen.                         

786
00:28:14,459 --> 00:28:15,760
 Cheers to that.                

787
00:28:15,860 --> 00:28:17,829
♪                               

788
00:28:17,929 --> 00:28:19,030
 (Gasps)                        

789
00:28:19,130 --> 00:28:21,466
  Amazing dish.                 
   Here we go.                  

790
00:28:21,566 --> 00:28:23,368
   Saffron's feature red curry  

791
00:28:23,468 --> 00:28:26,137
is made with red pepper,        
 zucchini, and eggplant,        

792
00:28:26,237 --> 00:28:29,607
 garnished with a dollop        
  of coconut cauliflower foam.  

793
00:28:29,708 --> 00:28:30,942
  Mmm.                          

794
00:28:31,042 --> 00:28:33,945
♪                               

795
00:28:34,045 --> 00:28:36,548
  Layered with flavours, right? 

796
00:28:36,648 --> 00:28:37,682
A lot of spices.                

797
00:28:37,782 --> 00:28:38,917
   That's what I love           
 about a curry.                 

798
00:28:39,017 --> 00:28:40,485
Cauliflower foam.               

799
00:28:40,585 --> 00:28:42,554
  That's not something          
   I have ever seen in my life  

800
00:28:42,654 --> 00:28:46,257
and it makes it so creamy       
 and delicious.                 

801
00:28:46,357 --> 00:28:47,525
   Like velvety in your mouth.  

802
00:28:47,625 --> 00:28:50,361
Yes, really, really good.       

803
00:28:50,462 --> 00:28:54,733
   You started this incredible  
  series that I personally love 

804
00:28:54,833 --> 00:28:57,669
that I thought was so innovative
 called Scrappy Cooking.        

805
00:28:57,769 --> 00:29:02,841
   And in it, you take scraps   
   of food and basically find   

806
00:29:02,941 --> 00:29:06,511
 amazing recipes to make        
  with them, so like, no waste. 

807
00:29:06,611 --> 00:29:08,947
 It's actually the topic        
   of my second book.           

808
00:29:09,047 --> 00:29:11,316
  I want people                 
 to start having a conversation 

809
00:29:11,416 --> 00:29:13,051
 about reducing                 
their food waste.               

810
00:29:13,151 --> 00:29:15,987
So all of the recipes in        
 the book are structured around 

811
00:29:16,087 --> 00:29:17,756
just using what you have        
 on your fridge,                

812
00:29:17,856 --> 00:29:19,090
   so they're super flexible.   

813
00:29:19,190 --> 00:29:20,692
This is your second book,       

814
00:29:20,792 --> 00:29:23,762
and I know how much work        
   and effort goes into books.  

815
00:29:23,862 --> 00:29:26,664
What do you think               
   the next phase is for you?   

816
00:29:26,765 --> 00:29:30,769
   I never saw so many people   
   making my recipes than when  

817
00:29:30,869 --> 00:29:34,272
my book came out and the impact,
   having people come up to me  

818
00:29:34,372 --> 00:29:38,009
  and say, "I got your cookbook 
   and I had type II diabetes   

819
00:29:38,109 --> 00:29:39,844
 and I have been able to        
  get off my medication         

820
00:29:39,944 --> 00:29:41,913
using exclusively               
 your recipes."                 

821
00:29:42,013 --> 00:29:45,150
 And that to me                 
is why I do this.               

822
00:29:45,250 --> 00:29:48,820
   I want to inspire people to  
 put more plants on their plate 

823
00:29:48,920 --> 00:29:51,623
   whether that's going vegan   
  or just simply eating         

824
00:29:51,723 --> 00:29:55,393
  a plant-based meal every day, 
  and writing books seems to be 

825
00:29:55,493 --> 00:29:58,196
 the most impactful way         
  that I found so far.          

826
00:29:58,296 --> 00:30:01,533
 So I hope to keep writing them.
 I'd love to do a third.        

827
00:30:01,633 --> 00:30:03,168
 Wow, it's dessert time.        

828
00:30:03,268 --> 00:30:05,470
A lot of people's               
 favourite time.                

829
00:30:05,570 --> 00:30:07,071
  Look at this.                 
This is gorgeous.               

830
00:30:07,172 --> 00:30:08,640
  Absolutely beautiful.         

831
00:30:08,740 --> 00:30:10,942
  Mena:                         
   The Saffron dessert du jour  

832
00:30:11,042 --> 00:30:15,814
is an Earl Grey sponge-cake with
 edible flowers and vegan honey.

833
00:30:15,914 --> 00:30:17,782
   Phenomenal.                  

834
00:30:17,882 --> 00:30:18,783
  Mena:                         
  Yes.                          

835
00:30:18,883 --> 00:30:22,086
  It's citrusy,                 
   and that earl grey.          

836
00:30:22,187 --> 00:30:23,888
  Mena:                         
  Mmm.                          

837
00:30:23,988 --> 00:30:26,157
Carleigh:                       
  Very layered flavours there.  

838
00:30:26,257 --> 00:30:27,826
  Yeah.                         

839
00:30:27,926 --> 00:30:28,927
  Wow.                          

840
00:30:29,027 --> 00:30:30,295
 It keeps going                 
as you're, like--               

841
00:30:30,395 --> 00:30:33,565
there's so many different       
 components to the dish.        

842
00:30:33,665 --> 00:30:37,836
I love that punch of tea.       

843
00:30:37,936 --> 00:30:39,938
 It's like a London Fog         
  in a dessert.                 

844
00:30:40,038 --> 00:30:41,673
   That's it.                   
   That's it.                   

845
00:30:41,773 --> 00:30:43,074
Made into, like,                
 a beautiful...                 

846
00:30:43,174 --> 00:30:44,342
  Mena:                         
Dessert.                        

847
00:30:44,442 --> 00:30:46,311
 ...beautiful ending to,        
  like, an extraordinary meal.  

848
00:30:46,411 --> 00:30:47,679
  Mena:                         
 Indeed.                        

849
00:30:47,779 --> 00:30:49,781
 I couldn't have                
 said it better myself.         

850
00:30:49,881 --> 00:30:49,914
(S                              

851
00:30:49,914 --> 00:30:49,948
(Sof                            

852
00:30:49,948 --> 00:30:49,981
(Soft                           

853
00:30:49,981 --> 00:30:50,014
(Soft in                        

854
00:30:50,014 --> 00:30:50,048
(Soft inst                      

855
00:30:50,048 --> 00:30:50,081
(Soft instru                    

856
00:30:50,081 --> 00:30:50,114
(Soft instrume                  

857
00:30:50,114 --> 00:30:50,148
(Soft instrument                

858
00:30:50,148 --> 00:30:50,181
(Soft instrumental              

859
00:30:50,181 --> 00:30:50,215
(Soft instrumental m            

860
00:30:50,215 --> 00:30:50,248
(Soft instrumental mus          

861
00:30:50,248 --> 00:30:50,281
(Soft instrumental music        

862
00:30:50,281 --> 00:30:53,084
(Soft instrumental music)       

863
00:30:53,184 --> 00:30:55,053
  Mena:                         
  One thing I love about Vegas: 

864
00:30:55,153 --> 00:30:58,389
  you can get an extraordinary  
 meal anytime you like.         

865
00:30:58,489 --> 00:31:01,593
And over at Chef Kenny's,       
 they're serving dim sum        

866
00:31:01,693 --> 00:31:04,529
  all afternoon                 
   and into the night.          

867
00:31:04,629 --> 00:31:07,498
I grabbed the chance to sit down
with the legendary local,       

868
00:31:07,599 --> 00:31:11,169
 Chef Kenny himself, to talk how
  he's managed to create these  

869
00:31:11,269 --> 00:31:14,439
   typically meat-heavy bites   
with nothing but plants.        

870
00:31:14,539 --> 00:31:15,740
 Kenny:                         
Before we start,                

871
00:31:15,840 --> 00:31:18,243
  I would like                  
to do one thing.                

872
00:31:18,343 --> 00:31:19,310
  Mena:                         
 Yes, of course.                

873
00:31:19,410 --> 00:31:22,347
We have to start the tea,       
for our culture,                

874
00:31:22,447 --> 00:31:23,781
  then go for dim sum.          

875
00:31:23,882 --> 00:31:26,885
   We have to ganbei.           
   So yum cha.                  

876
00:31:26,985 --> 00:31:29,487
  Both:                         
Yum cha.                        

877
00:31:29,587 --> 00:31:31,556
  Mena:                         
  Chef Kenny emigrated          

878
00:31:31,656 --> 00:31:34,692
to the U.S. from Malaysia       
   in the early '80s,           

879
00:31:34,792 --> 00:31:37,228
   and spent 30 years           
working kitchens                

880
00:31:37,328 --> 00:31:39,163
 before opening                 
   his own restaurant.          

881
00:31:39,264 --> 00:31:40,865
He's been a driving force       

882
00:31:40,965 --> 00:31:43,768
behind the Vegas                
vegan movement for years.       

883
00:31:43,868 --> 00:31:45,837
   This is an amazing           
 spread of food.                

884
00:31:45,937 --> 00:31:48,773
Our menu,                       
   we have a hundred of items   

885
00:31:48,873 --> 00:31:50,875
so I just cooked                
  a few of them today.          

886
00:31:50,975 --> 00:31:52,010
  Mena:                         
A hundred items?                

887
00:31:52,110 --> 00:31:53,011
 Kenny:                         
Oh yeah.                        

888
00:31:53,111 --> 00:31:54,512
   How do you keep up           
with all of that?               

889
00:31:54,612 --> 00:31:55,513
 That's amazing.                

890
00:31:55,613 --> 00:31:56,681
  Because I am a chef.          
   Super chef.                  

891
00:31:56,781 --> 00:31:58,216
  Yes.                          
  A super chef.                 

892
00:31:58,316 --> 00:32:01,219
Amongst his many                
   culinary creations           

893
00:32:01,319 --> 00:32:02,954
   are the pillars of dim sum.  

894
00:32:03,054 --> 00:32:07,492
 These little dumplings         
and buns, all veganized.        

895
00:32:07,592 --> 00:32:10,361
  And which one                 
   shall we start with, Chef?   

896
00:32:10,461 --> 00:32:11,562
  Can't wait to dig in.         

897
00:32:11,663 --> 00:32:13,998
So you start with               
   the shrimp har gow.          

898
00:32:14,098 --> 00:32:15,033
  Mena:                         
Har gow.                        

899
00:32:15,133 --> 00:32:16,301
 Kenny:                         
Har gow.                        

900
00:32:16,401 --> 00:32:19,537
 Har means shrimp, har.         
   Gow means dumpling.          

901
00:32:19,637 --> 00:32:20,772
Har gow.                        

902
00:32:20,872 --> 00:32:23,274
So it's a small dumpling        
  we call gow.                  

903
00:32:23,374 --> 00:32:24,842
  Mena:                         
 These har gows                 

904
00:32:24,943 --> 00:32:28,713
 are made out of konjac, a root 
  vegetable that grows in Asia. 

905
00:32:28,813 --> 00:32:31,582
♪                               

906
00:32:31,683 --> 00:32:32,750
  Mmm.                          

907
00:32:32,850 --> 00:32:34,052
 Kenny:                         
   It's good.                   

908
00:32:34,152 --> 00:32:35,787
That's wonderful.               

909
00:32:35,887 --> 00:32:39,390
Texture.                        
   It's all about the texture.  

910
00:32:39,490 --> 00:32:41,960
 With the shrimp inside,        
  it really tastes like shrimp. 

911
00:32:42,060 --> 00:32:46,731
   Vegan food,                  
   I always put texture first.  

912
00:32:46,831 --> 00:32:49,100
So Chef,                        
 what does dim sum mean?        

913
00:32:49,200 --> 00:32:53,738
 Okay, the name dim sum         
 translates to Chinese.         

914
00:32:53,838 --> 00:32:57,342
  Point to your heart.          
  Point to your heart.          

915
00:32:57,442 --> 00:32:58,609
  Point to your heart?          

916
00:32:58,710 --> 00:32:59,911
   Yeah, the dim sum.           

917
00:33:00,011 --> 00:33:01,179
  Okay.                         

918
00:33:01,279 --> 00:33:04,615
 Yeah, so you talk about        
  the emperor and the empress.  

919
00:33:04,716 --> 00:33:07,819
   They want to try something   
 simple that's smaller.         

920
00:33:07,919 --> 00:33:09,153
So the chef said,               

921
00:33:09,253 --> 00:33:13,358
okay, so I'm making a little bit
 of everything for you.         

922
00:33:13,458 --> 00:33:17,061
They can try a little bit       
 of everything.                 

923
00:33:17,161 --> 00:33:21,866
 In that time until now,        
   restaurant making dim sum.   

924
00:33:21,966 --> 00:33:24,135
   That's incredible.           

925
00:33:24,235 --> 00:33:27,405
 Kenny:                         
Then you try the siomai.        

926
00:33:27,505 --> 00:33:28,606
  Mena:                         
   The siomai.                  

927
00:33:28,706 --> 00:33:30,808
 Kenny:                         
   The normal dim sum siomai,   

928
00:33:30,908 --> 00:33:32,343
they are pork...                

929
00:33:32,443 --> 00:33:33,344
  Mena:                         
  Yes.                          

930
00:33:33,444 --> 00:33:34,479
 Kenny:                         
 ...and shrimp.                 

931
00:33:34,579 --> 00:33:37,048
  And should I eat this         
as is or dip it?                

932
00:33:37,148 --> 00:33:38,950
   Yeah, yeah.                  
  Dip it in the sauce.          

933
00:33:39,050 --> 00:33:39,951
  Mena:                         
   Right here?                  

934
00:33:40,051 --> 00:33:40,952
  Yeah.                         

935
00:33:41,052 --> 00:33:41,953
  Okay, a little bit of sauce.  

936
00:33:42,053 --> 00:33:47,792
♪                               

937
00:33:47,892 --> 00:33:51,095
Mmm, yes.                       
  You see that?                 

938
00:33:51,195 --> 00:33:53,164
All the different               
vegetables inside there.        

939
00:33:53,264 --> 00:33:55,333
You've got corn, carrots.       

940
00:33:55,433 --> 00:33:57,168
 Is that a little bit of        
   mushroom in there as well?   

941
00:33:57,268 --> 00:33:58,469
 Kenny:                         
Yes, yes.                       

942
00:33:58,569 --> 00:33:59,470
  Mena:                         
Amazing.                        

943
00:33:59,570 --> 00:34:00,872
 And what is the skin on there? 

944
00:34:00,972 --> 00:34:02,807
 'Cause that's different        
   than this.                   

945
00:34:02,907 --> 00:34:04,042
   That is called wonton skin.  

946
00:34:04,142 --> 00:34:05,143
  Wonton skin.                  

947
00:34:05,243 --> 00:34:06,444
  Wheat starch.                 

948
00:34:06,544 --> 00:34:08,112
  Different texture altogether. 

949
00:34:08,212 --> 00:34:10,481
 Mm-hmm, mm-hmm, mm-hmm.        

950
00:34:10,581 --> 00:34:13,851
  When did the journey          
 to vegetarian,                 

951
00:34:13,951 --> 00:34:15,787
plant-based food                
 begin for you?                 

952
00:34:15,887 --> 00:34:20,425
 2012, there is no vegan        
   Asian food in town.          

953
00:34:20,525 --> 00:34:23,694
   It's a good                  
timing to do it.                

954
00:34:23,795 --> 00:34:24,695
  Mena:                         
  Yes.                          

955
00:34:24,796 --> 00:34:25,863
What's your clientele like here?

956
00:34:25,963 --> 00:34:28,533
 So I asked my customer         
   where they're from.          

957
00:34:28,633 --> 00:34:30,168
They're from out of town.       

958
00:34:30,268 --> 00:34:35,907
40% are not really vegan,       
  but they like to try.         

959
00:34:36,007 --> 00:34:36,974
  Mena:                         
  And finally,                  

960
00:34:37,075 --> 00:34:38,776
vegan barbecue pork buns.       

961
00:34:38,876 --> 00:34:41,245
  Look at that.                 

962
00:34:41,345 --> 00:34:44,015
Mmm, mmm.                       

963
00:34:44,115 --> 00:34:45,249
 Kenny:                         
 Amazing, right?                

964
00:34:45,349 --> 00:34:47,085
Amazing.                        
  It tastes like pork.          

965
00:34:47,185 --> 00:34:48,352
  Yeah.                         

966
00:34:48,453 --> 00:34:49,720
  Mena:                         
   The soy, mushroom,           

967
00:34:49,821 --> 00:34:53,458
and squash filling in the centre
  of these pork buns is magic.  

968
00:34:53,558 --> 00:34:54,725
  Wow.                          

969
00:34:54,826 --> 00:34:57,628
 You've got the barbecue flavour
in there as well,               

970
00:34:57,728 --> 00:35:00,431
and the texture,                
 and then the warm bum.         

971
00:35:00,531 --> 00:35:03,301
   Phenomenal.                  

972
00:35:03,401 --> 00:35:08,739
  Thank you for serving me and  
helping me dine like an emperor.

973
00:35:08,840 --> 00:35:09,841
Yum cha.                        

974
00:35:09,941 --> 00:35:11,042
Yum cha!                        

975
00:35:11,142 --> 00:35:15,746
♪                               

976
00:35:17,181 --> 00:35:17,215
(S                              

977
00:35:17,215 --> 00:35:17,248
(Sof                            

978
00:35:17,248 --> 00:35:17,281
(Soft                           

979
00:35:17,281 --> 00:35:17,315
(Soft ja                        

980
00:35:17,315 --> 00:35:17,348
(Soft jazz                      

981
00:35:17,348 --> 00:35:17,381
(Soft jazz m                    

982
00:35:17,381 --> 00:35:17,415
(Soft jazz mus                  

983
00:35:17,415 --> 00:35:17,448
(Soft jazz music                

984
00:35:17,448 --> 00:35:20,818
(Soft jazz music)               

985
00:35:20,918 --> 00:35:22,820
  Mena:                         
For my last stop,               

986
00:35:22,920 --> 00:35:25,256
 I wanted to try a spot         
that would rival                

987
00:35:25,356 --> 00:35:28,926
those long-standing Vegas       
   steakhouses Penn mentioned,  

988
00:35:29,026 --> 00:35:31,295
  for pure hedonistic flavour.  

989
00:35:31,395 --> 00:35:34,298
   So I'm popping in to visit   
   Chef Stephen Parker          

990
00:35:34,398 --> 00:35:38,569
at his very first brick n mortar
restaurant, Down 2 Earth.       

991
00:35:38,669 --> 00:35:42,273
What kind of food               
 do you do here at Down 2 Earth?

992
00:35:42,373 --> 00:35:44,308
 Comfort food that I try        
  to elevate just a little bit. 

993
00:35:44,408 --> 00:35:47,245
  I want to get the people that 
   already eat vegan to come,   

994
00:35:47,345 --> 00:35:48,646
feel comfortable.               

995
00:35:48,746 --> 00:35:51,082
 And the people that think they 
can't do it, to come in, try it,

996
00:35:51,182 --> 00:35:52,617
  and then get to feel          
  comfortable with it.          

997
00:35:52,717 --> 00:35:54,519
 All right, what are we         
   making today, Chef?          

998
00:35:54,619 --> 00:35:55,520
  I'm excited.                  

999
00:35:55,620 --> 00:35:56,687
   So it's going to be          
beef wellingtons.               

1000
00:35:56,787 --> 00:35:58,856
   A beef wellington.           
Get out of here.                

1001
00:35:58,956 --> 00:36:01,058
  You're making a vegan         
beef wellington.                

1002
00:36:01,159 --> 00:36:02,326
 Vegan beef wellington.         

1003
00:36:02,426 --> 00:36:03,995
 That's like one of the         
  hardest things to make vegan. 

1004
00:36:04,095 --> 00:36:04,996
 It's a steak, isn't it?        

1005
00:36:05,096 --> 00:36:07,698
  It's a steak                  
wrapped in, like, dough.        

1006
00:36:07,798 --> 00:36:08,833
  Yup.                          

1007
00:36:08,933 --> 00:36:10,501
 How do we get into it?         
 What's the first step?         

1008
00:36:10,601 --> 00:36:12,970
 Man, I've just excited.        
The dough and everything.       

1009
00:36:13,070 --> 00:36:14,238
You want to get in there?       

1010
00:36:14,338 --> 00:36:16,073
  I'm just so excited.          
 Yeah, let's do it, let's do it.

1011
00:36:16,174 --> 00:36:17,808
  Chef starts by mixing spices  

1012
00:36:17,909 --> 00:36:21,012
   into his pea-based           
vegan ground beef               

1013
00:36:21,112 --> 00:36:23,915
   and starts building          
 the wellington                 

1014
00:36:24,015 --> 00:36:27,952
  with plant-based puff pastry  
  and a mushroom pate.          

1015
00:36:28,052 --> 00:36:29,787
  The thing's full of flavour.  

1016
00:36:29,887 --> 00:36:31,722
  Okay.                         
This smells good.               

1017
00:36:31,822 --> 00:36:33,024
 Lot of flavours                
   coming from there.           

1018
00:36:33,124 --> 00:36:34,892
Then you can get                
your meat texture               

1019
00:36:34,992 --> 00:36:37,962
   from the plant-based meat.   

1020
00:36:38,062 --> 00:36:40,398
  I like to throw a little bit  
  of extra rolls in everything  

1021
00:36:40,498 --> 00:36:42,133
  And we're just gonna          
  give it a nice roll.          

1022
00:36:42,233 --> 00:36:43,668
   Oh wow, all right.           

1023
00:36:43,768 --> 00:36:46,537
   We're just gonna make sure   
nothing gets out.               

1024
00:36:46,637 --> 00:36:47,738
 And that's it.                 

1025
00:36:47,838 --> 00:36:49,874
   That's it.                   
So break one out.               

1026
00:36:49,974 --> 00:36:52,210
   You think I would've gotten  
  really good at this,          

1027
00:36:52,310 --> 00:36:55,112
   but I don't think you ever   
  really get that good          

1028
00:36:55,213 --> 00:36:58,249
   at putting on latex gloves.  

1029
00:36:58,349 --> 00:37:01,586
 Now it's my turn to try        
wrapping up a wellington.       

1030
00:37:01,686 --> 00:37:07,258
   All right, pinch and tuck.   
  Pinching and tucking.         

1031
00:37:07,358 --> 00:37:09,260
 And the moment of truth        
   seen at the bottom.          

1032
00:37:09,360 --> 00:37:10,595
And you're gonna                
want to check the bottom.       

1033
00:37:10,695 --> 00:37:11,596
   Yeah, baby.                  

1034
00:37:11,696 --> 00:37:12,597
Let's go.                       

1035
00:37:12,697 --> 00:37:13,598
 Yeah, let's go.                

1036
00:37:13,698 --> 00:37:15,466
 We chuck those                 
wellingtons in the oven.        

1037
00:37:15,566 --> 00:37:17,501
  And while things are cooking, 

1038
00:37:17,602 --> 00:37:20,805
 Chef whips up some sautéed veg 
   and potatoes for the sides.  

1039
00:37:20,905 --> 00:37:24,875
  And jackpot,                  
   the wellingtons are doneso.  

1040
00:37:24,976 --> 00:37:26,978
  Look at that.                 
   That looks perfect.          

1041
00:37:27,078 --> 00:37:29,280
   Beautifully cooked.          

1042
00:37:29,380 --> 00:37:31,649
I'm gonna cut it.               
 You're gonna plate it.         

1043
00:37:31,749 --> 00:37:33,584
   Okay, you're gonna cut it.   
   I'm gonna plate it.          

1044
00:37:33,684 --> 00:37:37,255
  Look at that.                 
   Killed it.                   

1045
00:37:37,355 --> 00:37:40,491
 Oh yeah, and you've got        
 that colour you wanted.        

1046
00:37:40,591 --> 00:37:43,227
   In the very centre,          
   it's nice and pink.          

1047
00:37:43,327 --> 00:37:44,495
Oh, the tweezers.               

1048
00:37:44,595 --> 00:37:46,097
Stephen:                        
 Instead of the fancy tweezers. 

1049
00:37:46,197 --> 00:37:47,465
   I like it.                   

1050
00:37:47,565 --> 00:37:49,200
  So we're gonna go with the--  

1051
00:37:49,300 --> 00:37:51,569
with the wellington, we're gonna
  kind of fan this way.         

1052
00:37:51,669 --> 00:37:52,770
  Okay.                         

1053
00:37:52,870 --> 00:37:54,939
   Fan the wellington,          
 potatoes here,                 

1054
00:37:55,039 --> 00:37:56,907
  stack the vegetables.         

1055
00:37:57,008 --> 00:37:58,909
 All right, I think I've got it.
  I think I've got it.          

1056
00:37:59,010 --> 00:38:00,711
   (Chuckles)                   

1057
00:38:00,811 --> 00:38:02,847
   It's done.                   
   It is done.                  

1058
00:38:02,947 --> 00:38:05,916
  So and the last step          
   is the most important step,  

1059
00:38:06,017 --> 00:38:07,551
 which is me eating it.         

1060
00:38:07,652 --> 00:38:08,753
  Is that what                  
 we do in Vegas?                

1061
00:38:08,853 --> 00:38:09,754
Let's go.                       

1062
00:38:09,854 --> 00:38:11,088
   All right.                   

1063
00:38:11,188 --> 00:38:14,725
In true Vegas style, Chef       
  sizzled up a whole other dish 

1064
00:38:14,825 --> 00:38:16,627
  before I could even sit down. 

1065
00:38:16,727 --> 00:38:18,195
This looks amazing, Chef.       

1066
00:38:18,296 --> 00:38:20,398
  And we've got                 
  a new edition to the family.  

1067
00:38:20,498 --> 00:38:21,599
  What is this?                 

1068
00:38:21,699 --> 00:38:23,467
This is the fish                
 fried sandwich.                

1069
00:38:23,567 --> 00:38:25,469
   So we actually get           
   huge mushroom caps.          

1070
00:38:25,569 --> 00:38:27,338
  Batter it up, fry it,         
turn it into a sandwich.        

1071
00:38:27,438 --> 00:38:28,539
  Mena:                         
Amazing.                        

1072
00:38:28,639 --> 00:38:32,576
   And I've never had           
   a vegan fish fry sandwich.   

1073
00:38:32,677 --> 00:38:34,879
 I used to love                 
   fish sandwiches growing up.  

1074
00:38:34,979 --> 00:38:37,481
   So this is actually          
 inspired by, like, my grandma. 

1075
00:38:37,581 --> 00:38:39,417
Yeah, yeah 'cause               
 that's the bomb, right?        

1076
00:38:39,517 --> 00:38:40,685
  Grandma's fried fish.         

1077
00:38:40,785 --> 00:38:41,686
Yeah, yeah, yeah.               

1078
00:38:41,786 --> 00:38:45,089
  Look at this.                 
   Here we go.                  

1079
00:38:45,189 --> 00:38:46,691
   All right.                   

1080
00:38:46,791 --> 00:38:51,696
♪                               

1081
00:38:51,796 --> 00:38:53,564
  Mmm.                          

1082
00:38:53,664 --> 00:38:56,567
Oh yeah.                        
Oh yeah.                        

1083
00:38:56,667 --> 00:39:01,472
 You've got that texture        
from the mushroom of like       

1084
00:39:01,572 --> 00:39:04,175
a fish filet so this is--       
   this is phenomenal.          

1085
00:39:04,275 --> 00:39:08,012
   Okay, enough fish.           
 We've got some beef to settle. 

1086
00:39:08,112 --> 00:39:10,681
 I want to dig into this        
  because, like I said,         

1087
00:39:10,781 --> 00:39:12,616
 I've never had                 
a vegan beef wellington.        

1088
00:39:12,717 --> 00:39:14,018
It looks so good.               

1089
00:39:14,118 --> 00:39:16,687
  You put a lot of thought into 
 all these components, clearly. 

1090
00:39:16,787 --> 00:39:18,189
  Well, it's important          
that we put love into it.       

1091
00:39:18,289 --> 00:39:20,758
Yeah, of course.                

1092
00:39:20,858 --> 00:39:25,996
(Chewing)                       

1093
00:39:26,097 --> 00:39:27,932
  Mmm.                          

1094
00:39:28,032 --> 00:39:29,400
  Mmm!                          

1095
00:39:29,500 --> 00:39:30,768
  Wow.                          

1096
00:39:30,868 --> 00:39:33,304
  It's not very often I get to  
  sit down and eat my own food, 

1097
00:39:33,404 --> 00:39:34,905
  but you know,                 
it's pretty good.               

1098
00:39:35,005 --> 00:39:36,540
  Mmm.                          

1099
00:39:36,640 --> 00:39:38,542
Amazing.                        

1100
00:39:38,642 --> 00:39:41,178
 You know what,                 
 even before I went plant-based,

1101
00:39:41,278 --> 00:39:42,680
I never even had                
a beef wellington               

1102
00:39:42,780 --> 00:39:44,515
  so this is literally          
my first beef wellington.       

1103
00:39:44,615 --> 00:39:47,952
  I can see why people love it. 
It's so amazing.                

1104
00:39:48,052 --> 00:39:49,787
   The mushroom paste gives it  

1105
00:39:49,887 --> 00:39:52,490
 a nice kind of                 
  earthy umami flavour.         

1106
00:39:52,590 --> 00:39:53,958
   That's phenomenal.           

1107
00:39:54,058 --> 00:39:55,860
 Chef is another                
Vegas transplant                

1108
00:39:55,960 --> 00:39:57,428
from further down               
 the west coast.                

1109
00:39:57,528 --> 00:40:00,297
 You grew up in                 
   California, is that right?   

1110
00:40:00,398 --> 00:40:02,233
Yeah, we grew up in the Bay Area
 so Oakland, California.        

1111
00:40:02,333 --> 00:40:05,002
Graduated culinary school       
in San Francisco.               

1112
00:40:05,102 --> 00:40:07,571
We moved out here               
   'cause I did an internship   

1113
00:40:07,671 --> 00:40:10,608
  at one of the casinos         
 and I just never left.         

1114
00:40:10,708 --> 00:40:14,178
 How have you seen Vegas        
  change over the years         

1115
00:40:14,278 --> 00:40:15,446
'cause I feel like it's--       

1116
00:40:15,546 --> 00:40:16,680
  Yeah.                         

1117
00:40:16,781 --> 00:40:18,349
 Everybody thinks Vegas,        
   everybody thinks the strip,  

1118
00:40:18,449 --> 00:40:19,984
but it's so much                
 more than that.                

1119
00:40:20,084 --> 00:40:21,585
You know, the community's       
 getting bigger,                

1120
00:40:21,685 --> 00:40:23,854
  people moving                 
  from everywhere else          

1121
00:40:23,954 --> 00:40:25,423
 so the local community         
   is getting bigger.           

1122
00:40:25,523 --> 00:40:27,024
 And you know, when you         
  first come to Vegas,          

1123
00:40:27,124 --> 00:40:28,692
   you see everybody,           
   you know, I'm go the strip,  

1124
00:40:28,793 --> 00:40:30,027
  we're gonna do this,          
  we're gonna do that.          

1125
00:40:30,127 --> 00:40:31,695
But then once you kind of       
   get over that part,          

1126
00:40:31,796 --> 00:40:34,031
start checking out some--       
 oh man, there's some--         

1127
00:40:34,131 --> 00:40:35,766
   you know, you start          
finding some hidden gems        

1128
00:40:35,866 --> 00:40:38,235
  and you know,                 
   we're probably one of them.  

1129
00:40:38,335 --> 00:40:40,104
  Mena:                         
 Yeah, yeah absolutely.         

1130
00:40:40,204 --> 00:40:41,505
   Absolutely.                  

1131
00:40:41,605 --> 00:40:44,708
And I think what's amazing about
  this too, you've created here 

1132
00:40:44,809 --> 00:40:47,745
a more fine dish that is        
  really associated with, like, 

1133
00:40:47,845 --> 00:40:51,048
refined cooking,                
really culinary mastery.        

1134
00:40:51,148 --> 00:40:53,384
   And then you've got          
 just some home cooking,        

1135
00:40:53,484 --> 00:40:56,620
  comfort food in this          
  fried fish sandwich.          

1136
00:40:56,720 --> 00:40:58,489
  We like to have fun.          
 We like to be creative.        

1137
00:40:58,589 --> 00:40:59,790
  We just like to be inviting.  

1138
00:40:59,890 --> 00:41:02,660
 Can't wait to come back        
   and try the pizzas,          

1139
00:41:02,760 --> 00:41:04,428
   the truffle mac and cheese.  

1140
00:41:04,528 --> 00:41:05,863
  I'm gonna try                 
  the whole menu, Chef.         

1141
00:41:05,963 --> 00:41:07,064
 You'll be back                 
plenty of times.                

1142
00:41:07,164 --> 00:41:08,732
  All right, thank you so much. 

1143
00:41:08,833 --> 00:41:10,034
  Thank you, thank you.         

1144
00:41:10,134 --> 00:41:12,670
♪                               

1145
00:41:12,770 --> 00:41:15,406
  And after absolutely          
stuffing my face,               

1146
00:41:15,506 --> 00:41:17,741
  that's a wrap on Vegas, baby, 

1147
00:41:17,842 --> 00:41:20,911
  where the chefs always insist 
on loading up the table,        

1148
00:41:21,011 --> 00:41:23,414
   where the desserts           
  are always decadent,          

1149
00:41:23,514 --> 00:41:26,116
  where you always have         
   second and third helpings,   

1150
00:41:26,217 --> 00:41:29,820
  where every day is cheat day, 
 and the plant-based food scene 

1151
00:41:29,920 --> 00:41:34,258
is rolling sevens               
   every single time.           

1152
00:41:34,358 --> 00:41:44,235
♪                               

1153
00:41:44,335 --> 00:41:54,211
♪                               

1154
00:41:54,311 --> 00:42:04,221
♪                               

1155
00:42:04,321 --> 00:42:07,324
   (Whirring)                   

1156
00:42:07,424 --> 00:42:11,929
 (Music swells)